Why You Gotta Be So Crabby?

For best taste, use fresh herbs and ripe tomatoes (heirlooms are quite tasty right about now).

It's easy to be elegant this holiday weekend.

We thought we'd add a little fancy pants flair to your Labor Day weekend cookout with this yummy crab recipe (courtesy of the foodie folks at epicurious.com). Crab salad says fresh summer flavor, and this recipe, which takes 10 minutes, says so-simple-you-could-get-your-boyfriend-to-do-it.

Tarragon Crab Salad
1 large egg yolk
1 tablespoon white-wine vinegar
1 tablespoon water
3 tablespoons mild olive oil
1 pound jumbo lump crabmeat, picked over
2 teaspoons chopped tarragon
3 tablespoons chopped chives
2 large tomatoes (1 1/2 to 2 pounds total), sliced thick
3 cups baby romaine leaves

Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream. Toss crabmeat with dressing, tarragon, and chives. Season tomatoes with salt and serve topped with romaine and crab.

Serve with: a toasted baguette
Serve to: your V.I.P.s
Sip to: long summer weekends