Recipe

Marinated Heirloom Tomato And Blue Crab Salad With Meyer Lemon And Micro Opal Basil Recipe

Add Step-by-Step Photos	Ironchef / All my dishes 2 years, 5 months ago Very light dish with clean flavors. Get the best quality ingredients possible and it will reflect in the final product. Dungeness or peekytoe crab can be used in place of the blue. In the pic, the salad is in the middle. Prep:180m Servings:8	Ironchef
	heirloom tomato crab meyer lemon olive oil mediterranean

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Ingredients

For the tomatoes:

8-10 FIRM assorted Heirloom tomatoes (Brandywine, Big Rainbow, Jubilee, etc.)

1 cup White Balsamic Vinegar

1 cup EVOO

2 Shallots, finely minced

1 Tbsp. Fresh Basil, finely minced

1 Tbsp. Fresh Tarragon, finely minced

Kosher Salt to taste

Fresh Cracked Pepper to taste

Fleur de Sel or other finishing salt

For the crab:

8 oz. Blue Crab

2 Tbsp. Meyer Lemon Juice

4 Tbsp. EVOO

Kosher Salt to taste

Fresh Cracked Pepper to taste

Micro Opal Basil for garnish

Directions

Prepare a pot of boiling water and a bowl of ice water. Make an X on the bottom of each tomato and submerge in the boiling water for about 30-45 seconds. Remove and immediately transfer to the ice water bath. When cool (should only take a minute, don't leave the tomatoes in there too long), remove from the ice water, peel the skins, and cut into 6-8 wedges.

Combine all of the ingredients for the marinade except for the salt and pepper. Whisk to emulsify and season to taste. Combine the tomatoes with the marinade (all tomato wedges should be fully covered) and marinate for at least 3 hours.

Right before serving, combine the Meyer Lemon juice and EVOO and whisk. Add just enough to the crab meat to coat it but do not saturate. Season with kosher salt and toss.

Remove the tomatoes from the marinade and season with a little Fleur de Sel. Place crab on or around the tomatoes, and garnish with the micro opal basil.

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Comments

dandelion 2 years, 5 months ago said:
What are the other items on the plate? One looks like a tomato based soup.

ironchef 2 years, 5 months ago said:
From left to right, there's a gazpacho with avocado, the tomato and crab salad, and tomato water with micro shiso and Spanish EVOO

nikchick 2 years, 5 months ago said:
Is the reference to "micro" the same as "baby" here in the US? Immature or young versions of the plants?

ironchef 2 years, 5 months ago said:
"Micro" is smaller than "baby".

iatik 1 year, 2 months ago said:
Delicious! With a potager and heirloom tomatoes as my favorite garden vegetable (I grow a dozen varieties each year), this is a lovely way to use the produce. Clean and fresh. Thanks, again, Ironchef. You rock!

californiacook 7 months ago said:
I'd know your cookin' anywhere, IC. Good to see ya. This is right up my alley -- love all the ingredients.

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