Crab-Meat Salad With Tarragon Mayonnaise
Published June 8, 1991
- Total Time
- 20 minutes
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Ingredients
1 egg yolk
1 tablespoon Dijon mustard
2 to 3 tablespoons lemon or lime juice
½ to ¾ cup safflower oil
About ¼ cup extra-virgin olive oil
2 tablespoons minced tarragon
Coarse salt and freshly ground white pepper to taste
1 pound fresh crab meat
1 head bib lettuce, washed and spin-dried
1 ripe avocado, peeled and sliced
1 pint baby tomatoes, halved
Nutritional analysis per serving (4 servings)
12 grams carbs; 146 milligrams cholesterol; 643 calories; 20 grams monosaturated fat; 28 grams polyunsaturated fat; 6 grams saturated fat; 57 grams fat; 6 grams fiber; 809 milligrams sodium; 24 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
- Step 2
When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
- Step 3
Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.
Private Notes