Heirloom Tomatoes with Spicy Crab and Avocado Salad

(Serves 4)



Ingredients

Crab Salad
120 g (4 oz)	King crab, fresh or frozen
½ pc	Granny Smith apple, peeled, cored and diced small
1 pc	Avocado, semi-ripe, diced small
30 mL (2 tbsp)	Chives, minced
60 mL (¼ cup)	Plain low fat yogurt
45 mL (3 tbsp)	Mayonnaise
10 mL (2 tsp)	Lime juice
5 mL (1 tsp)	Sambal Oelek
15 mL (1 tbsp)	Dill, finely chopped
To taste	Kosher salt
To taste	McCormick Gourmet Collection™ Black Pepper
Tomato Salad
4 leaves	Boston Bibb lettuce, cleaned, dried, cut into 3 pieces
3	Heirloom tomatoes, assorted, sliced thin
60 mL (4 tbsp)	Herb oil (see recipe)
To taste	Kosher salt
To taste	McCormick Gourmet Collection™ Black Pepper
Garnish	Tobiko caviar - optional

Method

Crab Salad

1. To make the crab salad: squeeze the crab meat of its liquid if using frozen meat.
2. Combine all crab salad ingredients except avocado and mix gently to incorporate. Season with salt and pepper to taste, add avocado and mix gently to incorporate.

To Assemble Salad

1. Place 3 pieces of Boston Bibb lettuce in the centre of a plate.
2. Inside the lettuce, arrange sliced tomatoes in a circle. Drizzle tomatoes and lettuce with herb oil, sprinkle with salt and pepper.
3. Neatly place a serving of crab salad in the centre on top of the tomatoes and garnish with caviar, if using.
4. Serve chilled.

• Use assorted heirloom tomatoes, green, yellow, and red.

• Adjust the heat of the salad to your preference, by adding more Sambal Oelek, or remove it completely.

• Snow crab may be substituted in this salad.

• Jackson Triggs Proprietor’s Reserve Dry Riesling

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