Crab and Heirloom Tomato Salad

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 200
  • Fat: 8.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 18g
  • Carbohydrate: 13g
  • Fiber: 4g
  • Cholesterol: 83mg
  • Iron: 1mg
  • Sodium: 536mg
  • Calcium: 109mg


  • 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


  1. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Crab and Heirloom Tomato Salad Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy