Crabmeat Hoezel

Directions

1. 1
   In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper.
2. 2
   Add olive oil.
3. 3
   Stir well.
4. 4
   Cover and refrigerate 24 hours before using.
5. 5
   Place the crab meat in a chilled serving dish.
6. 6
   Make a mound of the crab meat.
7. 7
   Stir the dressing well.
8. 8
   Ladle over the crab meat.
9. 9
   Sprinkle with chives.
10. 10
    Serve with melba toast.