Citrus's Crab Coleslaw
|Savoy cabbage head||1 Small|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|White wine vinegar||2 Tablespoon|
|Minced fresh tarragon/1/2 teaspoon dried tarragon||1 Teaspoon|
|Grainy mustard||1 Teaspoon|
|Hot pepper sauce||2 Dash|
|Curry powder||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Lump crabmeat||1⁄2 Pound, flaked and picked over to remove any cartilage|
|Diced bell peppers||1⁄2 Cup (8 tbs) (1/4 Inch, Red, Yellow Or Green, For Garnish)|
1. Bring a large pot of salted water to a boil over high heat. Remove 6 of the large dark green outer leaves of the cabbage. Plunge them into the boiling water and blanch until softened, about 3 minutes. Drain and rinse under cold water. Pat dry.
2. Quarter and core the remaining cabbage and shred enough to make 1 packed cup. Place in a medium bowl. Reserve the remaining cabbage for another use.
3. In a medium bowl, whisk together the mayonnaise and vinegar until smooth. Stir in the tarragon, ketchup, mustard, hot sauce, curry powder and black pepper until well blended. Add the shredded cabbage and toss until well coated. Add the crabmeat and toss again.
4. Remove the cores of the blanched cabbage leaves. Lay the leaves on a flat surface with the stem ends facing you. Fill each leaf with lA cup of the crab mixture. Roll up the leaves to enclose the filling. Using a serrated knife, cut each roll into 4 pieces. Stand 4 pieces on end in a row in the center of each plate. Garnish with the diced bell peppers.