Heirloom Tomato and Jumbo Crab Salad
Servings Per Recipe: 4
Calories from Fat
For the crab: In a small mixing bowl, remove any shells. Add the olive oil, chives, tarragon, salt and pepper and gently toss, being careful not to break up the lumped crab meat.
For the vinaigrette: Puree 1 cup of the watermelon in a blender and then strain through a fine strainer. Reserve a half cup of the melon juice – reserving the remainder of the melon juice for another use. Place the half cup of melon juice in the blender and add the vinegar and then with the motor running, pour the olive oil through the food tube. Blend until the dressing is thickened, about 2 minutes. Season with salt and pepper and reserve in the refrigerator until needed. When ready to serve, toss the crab with the vinaigrette.
To assemble: Lay the slices of tomato on the bottom of a plate. Sprinkle the tomatoes with a pinch of salt. Spoon the crab mixture on top. Add a couple of watermelon cubes around the crab. Sprinkle with the chopped parsley and chives.