Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

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.

Jeanne Thiel Kelley
Recipe by Cooking Light August 2008

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Yield:
6 servings
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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

89 calories; calories from fat 30%; fat 3g; saturated fat 0.2g; mono fat 1.4g; poly fat 0.7g; protein 11.7g; carbohydrates 4.7g; fiber 0.7g; cholesterol 68mg; iron 0.9mg; sodium 513mg; calcium 39mg.
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