Green Zebra Tomato and Crab Stacks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chilled plates add to the appeal of this starter. Serve two stacks over a bed of mixed greens, and top with a little chopped avocado for a refreshing main dish salad. Ingredients:
2 1/2 tablespoons white balsamic vinegar |
1 tablespoon minced shallots |
1 tablespoon minced fresh tarragon |
2 teaspoons extravirgin olive oil |
1 pound dungeness crabmeat |
12 (1/2-inch-thick) slices green zebra tomato |
1/4 teaspoon fine sea salt, divided |
1/4 teaspoon freshly ground black pepper, divided |
6 tarragon sprigs (optional) |
Directions:
1. Combine first 4 ingredients in a bowl, stirring well with a whisk. Add crabmeat; toss gently to coat.
2. Place one tomato slice on each of 6 plates; sprinkle evenly with 1/8 teaspoon salt and 1/8 teaspoon pepper. Divide crab mixture evenly over tomatoes. Arrange remaining tomato slices over crab mixture; sprinkle evenly with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper. Garnish with tarragon springs, if desired.
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