Equipment
* optional
Ingredients
Tarragon Mayonnaise
- 1 egg yolk, room temperature
- 10 g dijon mustard, smooth
- 15 ml fresh lemon juice, freshly strained
- 2 g fine sea salt
- 1 g ground white pepper
- 120 ml grapeseed oil, neutral, room temperature
- 30 ml extra virgin olive oil, mild and fruity
- 8 g fresh tarragon, finely minced
Crab Salad
- 450 g jumbo lump crab meat, cooked, pasteurized, chilled
- 40 g celery, finely diced
- 20 g shallot, finely minced
- 5 g fresh chives, finely sliced
Salad Base and Assembly
- 200 g bibb lettuce, washed, dried, separated into whole leaves
- 200 g avocado, peeled, pitted, and sliced
- 200 g campari tomatoes, sliced into wedges
- 1 g flaky sea salt, dry flakes
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 518 kcal
- Protein
- 23 g
- Carbohydrates
- 9 g
- Fat
- 44 g
- Fiber
- 5 g
- Sodium
- 802 mg
- Saturated Fat
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a medium mixing bowl, combine the room-temperature egg yolk, dijon mustard, fresh lemon juice, fine sea salt, and ground white pepper. Whisk vigorously for 60 seconds until the mixture is uniform, slightly lightened in color, and completely fluid.
While whisking continuously with the whisk, introduce the grapeseed oil into the medium mixing bowl drop by drop for the first 30 ml, then drizzle the remainder in a slow, steady stream, finishing with the extra virgin olive oil until an opaque, thick, and glossy mayonnaise forms.
Add the finely minced fresh tarragon into the medium mixing bowl and fold gently using a silicone spatula until the herb is uniformly suspended throughout the mayonnaise.
Spread the cooked lump crab meat across a cutting board lined with paper towels, pat the surface dry gently with a second paper towel, and inspect carefully with clean fingers to discard any cartilage or shell fragments, verifying that all meat pieces are thoroughly opaque and pearly white.
In a large mixing bowl, combine the inspected crab meat, finely diced celery, minced shallot, sliced chives, and 100g of the prepared tarragon mayonnaise, then fold with a silicone spatula using gentle sweeping motions until the crab chunks are evenly coated.
Place the large mixing bowl into the refrigerator to chill for 10 minutes at 4°C (40°F) so the tarragon, shallot, and citrus notes harmonize while keeping the delicate seafood safely and crisply cold.
On four individual serving plates, arrange the clean, dry Bibb lettuce leaves to create shallow nested cups, then arrange the sliced avocado and tomato wedges decoratively alongside the lettuce.
Spoon the chilled crab salad evenly into the center of the Bibb lettuce cups on the serving plates, spoon or drizzle the remaining tarragon mayonnaise over the top, and season the sliced avocado and tomatoes with flaky sea salt.
Chef's Notes
- Handling delicate jumbo lump crab requires a very light touch; always fold with a wide silicone spatula rather than stirring in circles to keep whole muscular morsels intact.
- Using a blend of grapeseed oil and extra virgin olive oil produces an emulsion that is stable and smooth without the aggressive bitterness that pure olive oil develops under rapid mechanical whisking.
- Chop fresh tarragon in single clean cuts with a very sharp chef knife; dragging a dull blade crushes the herb cells, turning the cut edges black and releasing a bruised, muddy flavor.
- Perishable seafood and raw egg emulsions must remain cold; keep ingredients refrigerated at or below 4°C (40°F) until assembly, and return any leftovers to the refrigerator immediately.
Storage
Refrigerator: 1 day — Store prompt leftovers in an airtight glass container at or below 4°C (40°F). Consume within 24 hours due to raw egg emulsion and delicate seafood.
Troubleshooting
Mayonnaise separates into an oily, broken liquid during whisking
Cause: The oil was added too quickly at the beginning, or the egg yolk was too cold
Fix: Whisk 5 ml of warm water and an extra room-temperature egg yolk in a clean bowl, then slowly trickle the broken mayonnaise into the new base while whisking constantly until re-emulsified
Prevention: Allow the egg yolk to warm to room temperature and add the first 30 ml of oil drop by drop while whisking rapidly
Water collects in the bottom of the salad plates, thinning the dressing
Cause: The crab meat or washed lettuce leaves were not dried thoroughly before assembly
Fix: Tilt the plates to gently blot away pooled liquid with a clean paper towel corner and spoon a dab of thick reserved mayonnaise over the crab
Prevention: Press the crab meat lightly between layers of paper towels and spin the Bibb lettuce dry in a salad spinner
Cultural Context
Originating from classical French coastal dining and popularized across transatlantic seaside bistros, crab salad bound with herbed mayonnaise highlights the natural sweetness of premium crustacean meat. The marriage of fresh tarragon with crab is an enduring hallmark of French saucing, evolving from heavy cold remoulades into refined summer luncheon centerpieces. Today, presenting this pristine seafood over tender butterhead Bibb lettuce cups alongside California avocado and summer tomatoes represents a seamless union of classic French technique and fresh seasonal produce.
