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 choppedblue crab

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

Sea Salt


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