Name: Tarragon Crab Salad
Cook time: 10 min
Total time: 10 min
Yield: Makes 4 servings
Ingredients: 1 large egg yolk; 1 tablespoon white-wine vinegar; 1 tablespoon water; 3 tablespoons mild olive oil; 1 pound jumbo lump crabmeat, picked over; 2 teaspoons chopped tarragon; 3 tablespoons chopped chives; 2 large tomatoes (1 1/2 to 2 pounds total), sliced thick; 3 cups baby romaine leaves; Toasted baguette slices

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Tarragon Crab Salad

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.

Cooks' note:

The egg yolk in this recipe is not cooked.

Recipe notes

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Recipe notes

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