CRAB COLESLAW WITH ROASTED PEPPERS
AND RUSSIAN-FRENCH DRESSING

FOR THE ROASTED PEPPERS:
1 small red bell pepper
1 small yellow bell pepper
1 small green bell pepper
FOR THE RUSSIAN-FRENCH DRESSING:
1/3 cup mayonnaise
2 teaspoons ketchup
1 teaspoon freshly squeezed lemon juice
1 tablespoon fresh minced tarragon (or other fresh herb)
1 teaspoon cognac or bourbon
1 large clove garlic, pressed
1/2 teaspoon curry powder
2 drops hot sauce (such as Tabasco)
Salt and freshly ground pepper (to taste)
FOR THE COLESLAW:
1 1/2 to 2 cups cooked crab meat (fresh or prepared)
1 small savoy cabbage (about 1 1/2 pounds)
TO SERVE:
1 small tomato peeled, seeded and diced

TO ROAST THE PEPPERS:
Preheat the broiler. Arrange the red, yellow and green peppers on a tray below the heat source. Broil the peppers, turning them until blackened on all sides. Place them in a plastic bag for at least 10 minutes to soften their skin. Peel the peppers using your fingers or a small knife. Remove the core, seeds and veins, using a paper towel as an aid. Slice the peppers lengthwise into 1/4-inch-wide strips, then cut crosswise into 1/4-inch dice. Place in a small bowl; set aside.

TO PREPARE THE RUSSIAN-FRENCH DRESSING:
Whisk the mayonnaise, ketchup, lemon juice, tarragon, cognac, garlic, curry powder and hot sauce in a medium bowl until well-blended. Season with salt and pepper. Set aside.

TO PREPARE THE COLESLAW:
Pick over the crab, shred it and place it in a bowl.

For the cabbage, reserve 4 outer large dark green cabbage leaves. Core and finely shred enough of the remaining cabbage to equal 3 cups.

TO SERVE:
Mix the crab meat with the shredded cabbage, half of the peppers and half of the tomato in a large bowl. Stir in enough dressing to coat lightly. Place the reserved cabbage leaves on four small or two large plates. Divide the salad among the cabbage leaves. Sprinkle with reserved tomato and peppers. Serve immediately.

Adapted from source: unknown