Feb 25, 2018 1 min read

Palazzo 1837 Crab Hoelzel

Ingredients

Colossal lump crab meat

Mixed field greens

Roasted pistachios, shelled and crushed

Chopped chives

Red bell peppers, sliced

Pistachio-Tarragon Vinaigrette

1 1/2 cups extra virgin olive oil

1/2 cup red wine vinegar

1/4 cup honey or sugar to taste

1/2 large shallot, finely minced

1 ounce fresh tarragon, finely minced

To make vinaigrette: Blend all ingredients until sugar is dissolved. Toss vinaigrette with lump crab and portion over a bed of mixed field greens with Belgian endives. Garnish with crushed roasted pistachio nuts, chopped chives and red bell peppers. Serve chilled as a refreshing appetizer, salad or light entree.