Crabmeat Hoezel

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This is from the cookbook-i'll have what they're having [legendary local cuisine}it was created by john hoesel,president of the pittsburgh and a boyhood friend of his it was first served at the duquesne club and the chef, abel rene bomberault and titled crabmeat hoesel

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Steps

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In a small bowl or jar combine tarragon vinegar , cider vinegar , salt and pepper.

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Add olive oil.

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Stir well.

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Cover and refrigerate 24 hours before using.

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Place the crab meat in a chilled serving dish.

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Make a mound of the crab meat.

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Stir the dressing well.

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Ladle over the crab meat.

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Sprinkle with chives.

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Serve with melba toast.

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Ingredients

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tarragon vinegar, cider vinegar, salt, fresh ground pepper, extra virgin olive oil, crabmeat, chives, melba toast