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Green Zebra Tomato and Crab Stacks

Yield 6 servings
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.