Crab and Bibb Lettuce

Crab and Bibb Lettuce

Recipe by Stephen Pavy

Serves: 6

Serve with Joseph Phelps Chardonnay, Freestone Vineyards

1 ½ cups

Cooked fresh crab meat (3/4 lb)

1 large head

Bibb (butter) lettuce (or 2 small heads)

½ Tbsp. Very finely minced shallots
½ tsp. Salt
¾ tsp. Minced fresh tarragon leaves (or ¼ tsp dried tarragon if fresh not available)
1 Egg yolk
1 tsp. Dijon mustard
1 Tbsp. Fresh lemon juice
1 Tbsp. White wine vinegar
6 Tbsp. Extra virgin olive oil
  Freshly ground black pepper to taste

Mash shallots and salt with mortar and pestle, then mash in tarragon.  Whisk in egg yolk and mustard.  Whisk in lemon juice and vinegar.  Slowly add olive oil while continuously whisking.  Season to taste with pepper.  (Alternately, you can use a hand blender and place all ingredients in a container and blend at once until smooth and creamy, adding pepper at the end.  I like the textures of the mortar and pestle better.)  You may make dressing several hours ahead of time.  Keep it refrigerated before combining it with the crab.

When serving time is close, make sure that all shell pieces have been removed from crab.  Place crab in bowl and pour dressing over crab.  Allow to stand for 10 minutes, stirring a couple of times.

Place several leaves of Bibb lettuce on each plate, overlapping the leaves.

Distribute dressed crab over Bibb lettuce and serve.