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Active Time
10 min
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Total Time
10 min
The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.
Ingredients
Makes 4 servings
Serve with:
Step 1
Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
Step 2
Toss crabmeat with dressing, tarragon, and chives.
Step 3
Season tomatoes with salt and serve topped with romaine and crab
The egg yolk in this recipe is not cooked.
Leave a Review
Reviews (10)
Back to TopI pasteurised an egg! The most striking things I found about this salad was that it tasted less fishy than it smelt, and it was very, very light. It tasted delightful, but even after eating with goats cheese toasts, I still felt I needed a proper meal! Next time I'll make it as a side.
Phanta_83
New Haven, CT
10/11/2010
This pulled together fast for an easy lunch. I substituted lemon juice for the vinegar and it turned out great.
melbatoasty
Philadelphia
8/22/2009
Right. A dish like this is all about the quality of ingredients. The recipe is really about putting together romaine, tomato, and first rate crab meat. What pulls it all together is the dressing. I suppose it is a classic for those who are trained, but I was glad to be introduced to it here. Yolk, vinegar, water, blender, olive oil. THAT I will be repeating many times. Glad to have stumbled upon this treatment of late Summer basics. :) And yes, at the end of the day, this was a killer lunch pulled together in less than 30 minutes. Don't disappoint yourself. Get quality crabmeat!
stevecoffey
The Hamptons
9/27/2008
to the cook in NC, backfin crab meat is considered a lower grade crab meat that comes from the crabs legs. It is best in soups and as filler in crab cakes,as it lends a great crab flavor. Try making this again using lump meat from the crab. It's more $$ but well worth it, and you will end up with a delightful dish!
zgrdjic
Baltimore
9/25/2008
A very tasty salad and easy to prepare. Next time I'll use more chives. A "do it again" recipe for sure.
Anonymous
San Diego, CA
9/13/2008
We did not enjoy this recipe. I used backfin crabmeat from the grocery store, so perhaps the issue was the quality of the crab.
elisabethwiener
nc
9/3/2008
(每份营养信息的感兴趣): Calories, 192; fat, 13 g; saturated fat, 2g; cholesterol, 102 mg; protein, 11g; sodium, 317 mg; carbohydrate, 10 g; fiber, 3.5g; sugar, 6g; calcium, 65.5mg
katanas
Norfolk, VA
9/1/2008
This was quite good. Make sure you use the blender. This would also go beautifully with some sesame crackers or even whole-grain saltines. Quick, easy, and tasty! The flavour is light, so don't pair it with anything heavy.
katanas
Norfolk, VA
9/1/2008
very informative, dude.
SheRat
9/1/2008
This looks delicious. I will try it this weekend. It would be extremely helpful though if you could provide nutritional info.
melo1129
Seattle, WA
8/27/2008
