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Crab and Heirloom Tomato Salad

Photo: Randy Mayor; Styling: Lindsey Lower
Yield Serves 4 (serving size: 3/4 cup crab mixture and about 1 cup tomato)
You'll find colorful, mini sweet peppers in 8-ounce bags in the produce section.

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

Nutrition Information

  • calories 200
  • fat 8.6 g
  • satfat 1 g
  • monofat 5.3 g
  • polyfat 1.9 g
  • protein 18 g
  • carbohydrate 13 g
  • fiber 4 g
  • cholesterol 83 mg
  • iron 1 mg
  • sodium 536 mg
  • calcium 109 mg

How to Make It

  1. 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.