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From the galley: Crab & Heirloom Tomato Salad

Crab and Heirloom Tomato Salad for your beach living

INGREDIENTS:

1/3 cup fresh cilantro leaves
4 mini sweet bell peppers, thinly diagonally sliced
1 large shallot, thinly sliced
1 jalapeño pepper, thinly diagonally sliced
12 ounces jumbo lump crabmeat, shell pieces removed
2 1/2 tablespoons canola mayonnaise $
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
2 pounds heirloom tomatoes, sliced
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup small fresh basil leaves

PREPARATION:

Combine the first 5 ingredients in a large bowl. Combine mayonnaise, rind, and juice in a small bowl, stirring with a whisk. Add mayonnaise mixture to crab mixture; toss gently to coat. Arrange tomatoes on a serving platter; drizzle with oil. Sprinkle tomatoes with salt and pepper. Mound crab mixture over tomatoes. Sprinkle with basil leaves.

Photo & recipe credit:

Crab and Heirloom Tomato Salad

Comments

Love this wind chime. Next project
-   9 hours ago -
Soooooo wonderful house in Florida! Love it!
-   1 week ago -
Love so much colors... I'll do this soon
-   3 weeks ago -
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