Best Crab And Heirloom Tomato Salad Recipes

Fresh Tomato and Crab Salad image

Provided by januarybride

Categories Crab

Time 15m

Yield 6 salads, 6 serving(s)

Number Of Ingredients 10

2 1/2 lbs ripe heirloom tomatoes, cored and chopped
1 lb cooked crabmeat
1/4 cup chopped fresh chives
1/4 cup lemon juice
1 teaspoon lemon zest
salt
white pepper
3/4 cup low-fat sour cream
2 tablespoons chopped fresh dill
1 tablespoon Dijon mustard

Steps:

Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.

Nutrition Facts : Calories 143.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 43.5, Sodium 681.8, Carbohydrate 9.9, Fiber 2.5, Sugar 5.4, Protein 16.6

Crab with Asparagus and Heirloom Tomatoes image

Provided by Michael Taus

Yield Makes 4 servings

Number Of Ingredients 15

3 tablespoon extra-virgin olive oil
2 tablespoon aged balsamic vinegar
Sea salt
Coarsely ground black pepper
12 spears asparagus, ends trimmed 2 inches
Vegetable oil cooking spray
2 shallots, minced
8 heirloom tomatoes, seeded and diced
2 cups crabmeat, chopped
2 cucumbers, seeded and diced
2 tablespoon finely chopped chives
2 cups diced red, yellow or purple bell peppers
2 tablespoon nonfat plain yogurt
Juice of half a lime
2 tablespoon minced fresh cilantro

Steps:

Turn on broiler. Whisk together oil and vinegar in a bowl. Season with salt and pepper; set aside. Place asparagus on a baking sheet with sides and spray with cooking spray; roll each spear until fully coated in oil. Broil asparagus 8 to 10 minutes or until spears begin to brown. Remove from baking sheet and set aside to cool. Meanwhile, combine shallots and tomatoes in a bowl. Season with salt and pepper; set aside. In a separate bowl, combine crabmeat, cucumbers and chives. Season with salt and pepper; set aside. Place bell peppers in a separate bowl; drizzle with 2 teaspoons reserved vinaigrette; set aside. In a separate bowl, combine yogurt, lime juice and cilantro. Season with salt and pepper; set aside. Chop asparagus into 1-inch pieces. Place tomato mixture on the bottom of each of 4 plates. Top with a layer of the crab; add a layer of peppers (save some for garnish), then asparagus. Top each with 1 1/2 teaspoons yogurt dressing. Sprinkle with peppers. Spoon remaining vinaigrette over salad.

Chile-Lime Crab Salad With Tomato & Avocado image

Provided by Manami

Categories Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

5 tablespoons fresh lime juice
2 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons vegetable oil
1 tablespoon very finely chopped jalapeno
1 tablespoon chopped fresh cilantro, plus
cilantro leaf, for garnish
1/2 tablespoon honey
1/2 teaspoon minced garlic
salt, to taste
fresh ground black pepper, to taste
1/2 lb lump crabmeat, picked over & all shells removed
1 1/2 Hass avocadoes, diced (1/2 inch)
1/3 cup minced red onion
1 large heirloom tomatoes, cut into four 1/2-inch-thick slices or 7 -8 cherry tomatoes
tortilla chips (my recipe #149816) or pita chips, for serving (my Ricotta-Garlic Pita Wedges)

Steps:

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeno, chopped cilantro, honey and garlic.
Season the dressing with salt and pepper.
In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper.
In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.
Place a tomato slice on each plate and season with salt.
Top with the avocado and the crab and garnish with the cilantro.
Drizzle the remaining dressing on top and serve with tortilla chips or pita chips.
*To make the same as the cover - spoon chopped cherry tomatoes into glasses; top with the crab, avocado and remaining dressing and serve.
**Rich crab and avocado demand a white wine with substantial body; at the same time, only a white with good acidity will stand up to Zemanick's sweet-spicy-tart dressing. Look for the silky 2006 Ramey Russian River Valley wine or the peach-scented 2005 Gallo of Sonoma Estate wine.

Crab and Heirloom Tomato Salad image

Provided by Lynette !

Time 20m

Number Of Ingredients 13

1/3 c fresh cilantro leaves
4 mini sweet bell peppers, thinly diagonally sliced
1 large shallot, thinly sliced
1 jalapeno pepper, thinly diagonally sliced
12 oz jumbo lump crabmeat, shell pieces removed
2 1/2 Tbsp mayonnaise
1 tsp lime zest
1 Tbsp fresh lime juice
2 lb heirloom tomatoes, sliced
1 1/2 Tbsp extra-virgin olive oil
1/4 tsp kosher salt
1/4 tsp black pepper, freshly ground
1/4 c small fresh basil leaves

Steps:

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