Crab and Tomato Napoleon is a very simple, impressive, and gorgeous dish that is a very tasty no-cook summer treat.
Fresh local crab meat and some fresh vine-ripened local tomatoes from your own garden or local Farmers’ Market highlight this Crab and Tomato Napoleon summer dish. This dish can either be served as a first course or a salad course. However you serve it, this Crab and Tomato Napoleon dish will definitely impress your family or guests as they look so beautiful and dramatic when served! I like to serve it with my Classic Vichyssoise Soup or delicious French Onion Soup.
Tomatoes – Fragrance is a better indicator of a good tomato than color. Use your nose and smell the stem end. The stem should retain the garden aroma of the plant itself – if it doesn’t, your tomato will lack flavor and, as far as I’m concerned, will be good only for decoration! Remember – If the tomato smells fresh and tomato-y, they will taste that way too!
What is a Napoleon? Napoleon usually refers to layered or stacked dished, most often pastries. They are usually made in individual servings sizes.
- 1/2 cup sour cream
- 1 tablespoon mayonnaise (best quality)
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoon fresh basil leaves, chopped
- 2 tablespoons fresh chives, chopped
- Dash or two of hot pepper sauce (or to your taste)
- Coarse salt and coarsely-ground black pepper to taste
- 1 pound crabmeat, picked over for any shells and cartilage*
- 4 large ripe beefsteak tomatoes, peeled and each cut into 3 or 4 slices**
- Olive oil, extra-virgin (for garnish)
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.
Makes 4 servings.
* Dungeness Crab, Lump crab, or backfin blue crabmeat may be used. Buy the very best and freshest crabmeat you can afford
Source: I adapted this recipe the cookbook Crazy For Crab – Everything You Need To Know To Enjoy Fabulous Crab At Home by Fred Thompson.