Tomato Crab Salad to Tame a Cruel, Cruel Summer

Name: Tomato Crab Salad to Tame a Cruel, Cruel Summer
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams fennel bulb (2 or 3 bulbs) with fronds; 2 Tbsps fresh lemon juice; 227 grams lump crab (picked over for shells); 59 milliliters extra-virgin olive oil (or as needed); 4 servings cracked black pepper (as needed); 4 servings sea salt (as needed); 680 grams meaty tomatoes; 142 grams watercress (washed and dried)

Tomato Crab Salad to Tame a Cruel, Cruel Summer is a gluten free, dairy free, and primal recipe with 4 servings. This main course has 221 calories, 13g of protein, and 14g of fat per serving. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have fennel bulb, meaty tomatoes, lump crab, and a few other ingredients on hand, you can make it. To use up the sea salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

Cut the tomatoes into thick slices (about 3/4-inch thick); set aside. Thinly slice the fennel crosswise, bulbs only. Pick through the fennel slices and discard any that are mostly core. Toss the slices with lemon juice. Save the fronds as garnish. Arrange the watercress on a serving plate, and top with tomato slices, lemon dressed fennel and the crab meat.

Ingredients you will need

Tomato Slices

Lemon Juice

Watercress

Crabmeat

Tomato

Fennel

Lemon

Drizzle the olive oil on top; garnish with reserved fennel fronds and fennel pollen (if using). Season to taste with salt and pepper.Like this:Like Loading...

Ingredients you will need

Salt And Pepper

Fennel Pollen

Olive Oil

Fennel

Ingredients

Servings:

227grams

fennel bulb (2 or 3 bulbs) with fronds 2Tbsps

fresh lemon juice 227grams

lump crab (picked over for shells)59milliliters

extra-virgin olive oil (or as needed)4servings

cracked black pepper (as needed)4servings

sea salt (as needed)680grams

meaty tomatoes 142grams

watercress (washed and dried)

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.