Crab Salad with Tomatoes
Serves 4
- Mixed salad greens, enough for a bed on 4 salad plates
- 1 1/4 – 1 1/2 lb. fresh Jonah crabmeat (claw and knuckle), lump crabmeat or king crabmeat
- 4 cups fresh local tomatoes cut into 1-11/4 inch cubes
- 1 cup thin sliced purple onion cut into about 1 inch lengths
- 4 lemon wedges, for garnish
- Optional – we thought a sprinkling of fresh cooked corn kernels and some avocado slices would make this salad even better!
Vinaigrette
- 1/4 cup fresh lemon juice
- 2 T honey
- 1/4 cup extra virgin olive oil
- 1 T rice wine vinegar
- 2 t fresh thyme, chopped, save 4 small sprigs for garnish
- Pinch of salt and pepper
Shake ingredients in a closed container, like a ball jar, to emulsify.
Scatter a bed of mixed greens on salad plates. Pile tomato and onions on top of greens. Place crabmeat on top and mix around with tomatoes a bit. Drizzle vinaigrette and garnish with lemon and thyme sprig.
