It is that most wonderful time of year...hot days, cool nights and my tomatoes, well at least the ones the chipmunks haven't chomped, are ripening with sunshiny promise.
Growing up with a backyard garden back in the day, my sisters and I would think nothing of popping out to the tomato patch and picking a ripe, warm Brandywine and snacking on it, right there in the garden...talk about an organic experience!
With Caprese salads becoming almost trite...although I still love them...I thought I'd try a few new tomato based salads. I hope you enjoy this one as much as Bill and I do!
Heirloom Tomatoes Stuffed with Crab Salad
Serves 2
Ingredients
8 ounces lump crab meat 2 large tomatoes, cored and seeded
1 large rib celery, diced 2 green onions, diced
1 small carrot, shredded 1 tbsp. fresh parsley, minced
1 tbsp. guacamole 2 tbsp. light mayonnaise
1 tsp. celery seed ½ tsp. fine sea salt
¼ tsp. white pepper 1/8 tsp. cayenne pepper
Zest of one lemon 2 tbsp. fresh lemon juice (half lemon)
· Reserve remaining lemon juice for final dressing/garnish
Method
Wash tomatoes in warm water.
Carefully core and remove the seeds from each tomato, creating a cavity for the crab meat stuffing.
Sprinkle lightly with salt and turn over on a paper towel lined plate. Set aside.
In a mixing bowl, add crab meat, carefully checking for bits of shell or cartilage.
Add celery, carrot, onions and parsley.Toss gently with the crab meat.
In a small mixing bowl, whisk together mayo, guacamole, lemon zest, lemon juice and seasonings.
Pour the mayo mixture over the crab meat and toss gently to thoroughly incorporate.
Spoon half the crab meat salad mixture into each tomato, mounding slightly.
Garnish with fresh parsley. Place each tomato on arugula or other salad greens.
Sprinkle with remaining lemon juice
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Serve with whole grain toasts or pita chips.
Wine recommendation:
Meursault (a crisp white burgundy)
Sparkling Rose’
