Crabmeat and Heirloom Tomato Salad

Staff Writer
Crabmeat and Heirloom Tomato Salad
The Wall Street Journal Off Duty

Crabmeat and Heirloom Salad

The tomato salad at the base of this dish is a refined take on something Mr. Stitt said — "Every Southerner knows about: a tomato, onion, and cucumber salad that generally gets dressed in corn oil and bad vinegar." In this sumptuous iteration, the tomatoes and cucumbers are carefully coated in shallot vinaigrette made with fruity olive oil and sweet cider vinegar. To read more about Frank Stitt and his Crabmeat and Heirloom Tomato Salad, visit the Wall Street Journal's "Off Duty" section.

4
Servings
329
Calories Per Serving
Deliver Ingredients

Notes

Read more recipes at the Wall Street Journal's Off Duty section.

Ingredients

  • 6 heirloom tomatoes, mixed in size and color
  • 1 small shallot, finely minced
  • 3 Tablespoons apple-cider vinegar
  • 6 Tablespoons olive oil
  • Flakey sea salt, preferably Maldon, and freshly ground black pepper, to taste
  • 2 small firm cucumbers, peeled like a zebra, halved and seeded
  • 12 Ounces jumbo lump crabmeat
  • 4 large basil leaves, minced
  • 4 large mint leaves, minced
  • 1 Tablespoon chives, snipped fine
  • 20 golden and red cherry tomatoes, halved or cut into quarters, depending on size

Directions

Trim the tops and bottoms from the heirloom tomatoes. Slice the tomatoes crosswise into even ¼- to ½-inch slices.

In a medium mixing bowl, cover the shallot with vinegar and let macerate for at least 10 minutes. Whisk in the oil. Season the vinaigrette with salt and pepper, to taste.

Meanwhile, slice the cucumbers into very thin half moons. Sprinkle with salt and place them on a paper-towel-lined plate. Refrigerate them for 10 minutes, then remove and pat dry.

While cucumbers crisp, place the crabmeat in a mixing bowl and gently toss with the herbs and 3 tablespoons of the vinaigrette. Season with salt and pepper, to taste.

Sprinkle the heirloom slices with salt and pepper. On four plates, arrange the heirloom slices so they overlap in a single layer. Scatter cucumber slices and cherry tomato halves over each serving. Spoon vinaigrette, about 2 tablespoons per person, over salads.

Distribute crabmeat among plates and arrange it into a mound in the center of each salad. Drizzle with extra vinaigrette, if desired, and serve.
 

Crab Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Crab Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Nutritional Facts

Total Fat
22g
33%
Sugar
10g
N/A
Saturated Fat
3g
15%
Cholesterol
82mg
27%
Protein
19g
38%
Carbs
17g
6%
Vitamin A
121µg
13%
Vitamin B12
3µg
47%
Vitamin B6
0.4mg
21.9%
Vitamin C
44mg
73%
Vitamin E
6mg
30%
Vitamin K
62µg
77%
Calcium
135mg
13%
Fiber
4g
17%
Folate (food)
98µg
N/A
Folate equivalent (total)
98µg
24%
Iron
2mg
10%
Magnesium
82mg
21%
Monounsaturated
15g
N/A
Niacin (B3)
4mg
20%
Phosphorus
305mg
44%
Polyunsaturated
3g
N/A
Potassium
1103mg
32%
Riboflavin (B2)
0.2mg
10.7%
Sodium
1251mg
52%
Thiamin (B1)
0.2mg
10.9%
Zinc
4mg
27%

Around the Web