Crabmeat Hoelzel

1/3 cup tarragon vinegar
1/4 cup cider vinegar
2/3 cup olive oil or vegetable oil
dash of salt
freshly ground black pepper to taste
1 pound FRESH crabmeat, cooked

Combine all ingredients EXCEPT the crabmeat in a small bowl. Whisk vigorously to form an emulsion (the oil and vinegar should not separate). Refrigerate, covered for 2 days.

Place the crabmeat in a shallow dish, spoon the dressing over it and serve immediately. I use leaf lettuce to line a salad plate then put the crabmeat on the lettuce.