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.
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)
How to Make It
Combine first 4 ingredients in a bowl, stirring well with a whisk. Add crabmeat; toss gently to coat.
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.