Dinner Tonight: Tarragon Crab Salad

The great thing about real red summer tomatoes is they don't need much help. Usually I just sprinkle them with a bit of salt, and maybe some olive oil. But I was attracted to this variation from Gourmet, because it seemed like such an elegant little salad. The tomato would form a base for some seasoned crab meat. Paired with bread, this makes for an absolutely perfect light dinner.

I decided to use a good-quality canned crab instead of purchasing a bunch of vicious little crabs, steaming them, and then ripping them apart. That said, I'm sure you could find a fishmonger that may do all that work for you. But the canned variety really does work in a pinch. The same reasoning does not apply to the tomatoes. Only ripe and rich summer tomatoes should be cut up here.

Dinner Tonight: Tarragon Crab Salad

About This Recipe

Yield:3 to 4 people


  • 1 large egg yolk
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon water
  • 3 tablespoons olive oil
  • 1 pound lump crab meat
  • 2 teaspoon tarragon, chopped
  • 3 tablespoons chives, chopped
  • 2 large tomatoes, thickly sliced
  • 3 cups baby romaine leaves
  • Salt and pepper


  1. 1

    Add the yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. Process until smooth, and with the motor running, slowly drizzle in the oil.

  2. 2

    Combine the dressing with the crab meat, tarragon, and chives. Toss well.

  3. 3

    Sprinkle the tomato slices with salt and pepper.


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