Crabmeat Hoezel - cooking recipe

Ingredients

1/4 cup tarragon vinegar
1/4 cup cider vinegar
1/2 teaspoon salt
1 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil
1 lb flaked crabmeat (lump crabmeat, is best)
1 teaspoon chopped chives
melba toast

Preparation

In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
Add olive oil.
Stir well.
Cover and refrigerate 24 hours before using.
Place the crab meat in a chilled serving dish.
Make a mound of the crab meat.
Stir the dressing well.
Ladle over the crab meat.
Sprinkle with chives.
Serve with melba toast.