Crab and Heirloom Tomato Salad

 Recipe
Photo: Randy Mayor; Styling: Lindsey Lower
You'll find colorful, mini sweet peppers in 8-ounce bags in the produce section.

Yield:

Serves 4 (serving size: 3/4 cup crab mixture and about 1 cup tomato)

Recipe from

Cooking Light

Nutritional 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

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

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.

Julianna Grimes,

Cooking Light

August 2014