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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 89
  • Calories from fat: 30%
  • Fat: 3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 11.7g
  • Carbohydrate: 4.7g
  • Fiber: 0.7g
  • Cholesterol: 68mg
  • Iron: 0.9mg
  • Sodium: 513mg
  • Calcium: 39mg

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)

Preparation

  1. 1. Combine first 4 ingredients in a bowl, stirring well with a whisk. Add crabmeat; toss gently to coat.
  2. 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.
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