I adapted this recipe the cookbook
Crazy For Crab - Everything You Need To Know To Enjoy Fabulous Crab At Home by Fred Thompson.
A very simple summer and delicious summer treat using crab meat and those wonderful fresh vine-ripened tomatoes. This could
either be served as a first course or a salad course. However you serve it, it will definitely impress your family or guests.
Check out more delicious
Crab Recipes and
Dungeness Crab and Tomato Napoleon Recipe
Salad and Salad Dressing,
Yields: 4 servings
Prep time: 20 min
1/2 cup sour cream
1 tablespoon best-quality mayonnaise
1/4 cup fresh-squeezed
2 tablespoon chopped fresh
2 tablespoons chopped fresh chives
Dash or two of hot pepper sauce (or to your taste)
salt and coarsely-ground
black pepper to taste
1 pound Dungeness crabmeat, picked over for any shells and cartilage*
4 large ripe beefsteak
tomatoes, peeled and each cut into 3 or 4 slices**
olive oil for garnish
* Lump crab or backfin blue crabmeat may be substituted.
Learn How To Peel Fresh Tomatoes.
In a medium-size
bowl, blend together the sour cream, mayonnaise, lemon juice, basil, chives, hot
pepper sauce, salt, and pepper. Carefully fold in the crabmeat; cover with
plastic wrap and refrigerate for approximately 1 hour.
When ready to serve, divide the crab mixture into fourths.
On four (4)
individual serving plates, lay down 1 tomato slice and top with some prepared
crab mixture. Repeat the layering with the remaining tomato slices and crab
mixture. Drizzle with a little olive oil over the top and around each stack.