TOMATO CARPACCIO CRAB SALAD
1 Heirloom Tomato (or just a "regular" tomato)
1/4 cup Jumbo Lump Crabmeat (it comes in a can)
1/2 avocado, smashed
salt & pepper, to taste
1-1/2 tblsp Greek yogurt (plain)
1/2 tsp rice vinegar
Zest & Juice of half a lemon
1/2 tsp parsley
[I did not add capers...yuk]
1 tsp red onion, diced really small
1 small Roma tomato, seeded and diced really small
- Dill for garnish
- In a medium bowl, combine avocado, yogurt, vinegar, zest & lemon juice, parsley, onion, diced tomatoes and mix well.
- Gently fold in the crab and season with salt & pepper.
- Place in refrigerator, tossing every hour for 2 hours or until ready to serve.
- To serve: Slice the heirloom tomato paper-thin and arrange them around the center of the plate. Place the crab mixture in a circle-mold.
- Squeeze the other half of lemon over top and top it off with some dill.
