Feb 6, 2015 1 min read

Yield: about 15 servings

¼ cup tarragon vinegar

½ cup extra virgin olive oil

1 teaspoon fresh cracked black pepper

Pinch of sea salt

1 pound wild caught lump crabmeat, drained

Crackers and softened Kerrygold butter for serving

Procedure:

1. In a small mixing bowl, combine the vinegar, olive oil, black pepper, and sea salt and whisk to thoroughly combine.

2. Place the drained crabmeat in a medium sized mixing bowl, pour the tarragon vinaigrette over the crabmeat, and fold gently with a rubber spatula to combine. Taste the dressed crabmeat and adjust the seasoning if necessary.

3. Serve the crabmeat with crackers and softened Kerrygold butter. You may also garnish the hors d’oeuvre with a small piece of roasted red pepper and a sprig of fresh tarragon if desired.