Green Zebra Tomato and Crab Stacks

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.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 89
Caloriesfromfat 30 %
Fat 3 g
Satfat 0.2 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 11.7 g
Carbohydrate 4.7 g
Fiber 0.7 g
Cholesterol 68 mg
Iron 0.9 mg
Sodium 513 mg
Calcium 39 mg


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)


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.

Jeanne Thiel Kelley,

Cooking Light

August 2008
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