Summer Crab and Tomato Salad

Method

“The acidity of ripe tomatoes is a natural combination with the crab’s clean seafood flavor and a rich, creamy dressing,” writes Link. He adds that peppery watercress, simply dressed with oil and vinegar, makes a great addition on the side.

• 1 jalapeño pepper, stemmed, seeded, and finely chopped
• Zest and juice of 1 lime
• 1 tablespoon white wine vinegar
• 3 tablespoons mayonnaise
• 12 mint leaves, finely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• Generous pinch of cayenne pepper
• 1 pound non-pasteurized jumbo lump crabmeat, carefully picked over for shells and cartilage
• 2 large ripe tomatoes
• Sea salt

Combine the jalapeño, lime zest and juice, and vinegar in the bowl of a food processor and purée 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