Ingredients
Serve on its own, without greens if you’re staying true to the original, which also calls for the use of Heinz vinegars, of course.
1/4 cup tarragon vinegar
1/4 cup cider vinegar
1/2 teaspoon salt
2 tablespoons fresh cracked black pepper
1/4 cup extra-virgin olive oil
1 pound fresh jumbo lump crabmeat
Preparation
Combine the vinegars, salt and pepper in a bowl. Whisk in olive oil in a steady stream. Transfer crabmeat to a mixing bowl and ladle with dressing, to taste.
