Heirloom Tomato and Crab Salad

18 Jan

We fell in love with heirloom tomatoes in Napa, California,  several years ago. Thanks to modern transportation, we can all have year-round access to a wide variety of fresh vegetables.  Nothing of course beats the Napa tomatoes, but this dish is a meal by itself. Usually crab is mixed with mayo or sour cream, but I used healthy greek yogurt to avoid fat and cholestrol.

  • 12 oz jumbo lump crabmeat
  • 3 tbs fat-free plain greek yogurt
  • 1 tsp grated lemon rind
  • 1 tbs fresh lemon juice
  • 1 tbs dijon mustard
  • 1 tbs extra virgin-olive oil
  • 1/4 tsp freshly ground black pepper
  • salt
  • 1/4 cup small fresh basil leaves
  • 2 pounds heirloom tomates, sliced

Combine the yogurt, mustard, lemon rind and juice in a medium bowl. Add the crab meat and blend well. Arrange tomatoes on serving platter and drizzle with oil. Sprinkle tomatoes with salt and pepper. Top with crab mixture. Sprinkle with basil leaves.





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