Prepare Warm Tarragon Vinaigrette.
In a large bowl, mix crab body meat, cabbage, and 2/3 of the Warm Tarragon Vinaigrette. Season to taste with additional salt and pepper. Place on individual serving plates.
In a small bowl, combine the crab legs, roasted red pepper, and the remaining 1/3 Warm Tarragon Vinaigrette; divide on top of the salads and garnish with a tarragon sprig. Serve immediately.
Makes 4 servings.
In a small saucepan over high heat, whisk together green onions or shallots, garlic, tarragon, sherry vinegar, olive oil, and Pernod; simmer for one minute. Remove from heat.
Season with salt and pepper to taste.
* May use bottled roasted red peppers.
Dungeness Crab And Cabbage Salad Recipe: https://whatscookingamerica.net/salad/cabbagecrabsalad.htm