How to make it

  • 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.

Reviews & Comments 6

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    " It was excellent "
    californiacook ate it and 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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  • iatik 11 years ago
    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!
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  • ironchef 13 years ago
    "Micro" is smaller than "baby".
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  • nikchick 13 years ago
    Is the reference to "micro" the same as "baby" here in the US? Immature or young versions of the plants?
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  • ironchef 13 years ago
    From left to right, there's a gazpacho with avocado, the tomato and crab salad, and tomato water with micro shiso and Spanish EVOO
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  • dandelion 13 years ago
    What are the other items on the plate? One looks like a tomato based soup.
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