¼ cup tarragon vinegar
1 lb. cooked or canned crab meat, flaked
2 tablespoons chopped chives or green onions
3 tablespoons chopped pimento
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 cup mayonnaise
2 tablespoons chopped capers
Pour the vinegar over the flaked crabmeat and chill for 15 minutes. Drain the crab meat, pressing gently to remove the excess vinegar. Combine in a bowl with the chopped chives or onions, pimento, salt, pepper and mayonnaise, and mix together lightly. Heap in a serving dish and sprinkle with the capers. Serve with crisp biscuits or toast squares.
The Complete Hors d'Oeuvre Book