Summer Crab and Fresh Tomato Salad
We love this recipe because it combines two items that are very fruitful on the Outer Banks in the summer; crab and tomato salad. The acidity of ripe tomatoes is a natural combination with the crab's clean seafood flavor and a rich, creamy dressing. Enjoy!
1 jalapeno pepper, stemmed, seeded, and finely chopped
2 large ripe tomatoes
Zest and juice of 1 lime
3 tablespoons mayonnaise
12 mint leaves, finely chopped
1 tablespoon white wine vinegar
½ teaspoon salt
½ teaspoon red pepper flakes
1 pound non-pasteurized jumbo lump crabmeat, carefully picked over for shells and cartilage*
Large pinch of cayenne pepper
Combine the jalapeno, lime zest and juice, and vinegar in the bowl of a food processor and puree until smooth. Transfer to a medium bowl and fold in the mayonnaise, mint, salt, red pepper flakes, and cayenne. Add the crab to the dressing and gently fold together. Slice the tomatoes a little shy of 1/2 –inch thick. Divide the tomatoes among 4 salad plates and season with salt. Top tomatoes with equal portions of the crab salad and serve immediately. Yield: 4 servings
*When picking over lump crabmeat for bits of shell and cartilage, take your time and try to keep the crab in big chunks. It will break down a bit when you combine the meat with the other ingredients, so the less handling early on, the better.