CRAB AND TOMATO NAPOLEONS
"Here's a recipe to impress your dinner party guests or just to surprise your family. Buy the very best and freshest crabmeat you can afford and shop for the most flavorful tomatoes of the season. In other words, this is a summer treat."
1/3 cup sour cream
1 tablespoon mayonnaise
1/4 cup fresh lemon juice
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh chives
Dash or two of hot pepper sauce
1 pound crabmeat, lump or jumbo lump backfin blue or Dungeness preferred, picked over for shells and cartilage
FOR SERVING:
4 large ripe beefsteak tomatoes, peeled and each cut into 4 slices
Extra virgin olive oil as needed
Balsamic vinegar as needed
Blend the sour cream, mayonnaise, lemon juice, cilantro, chives, and hot pepper sauce together in a medium-size mixing bowl. Carefully fold in the crabmeat. Cover with plastic wrap and refrigerate for about 1 hour.
WHEN READY TO SERVE:
Divide the crab into fourths.
On each of 4 serving plates, lay down 1 tomato slice and top with some crab mixture. Repeat the layering with the remaining tomato slices and crab, ending with a tomato slice. Drizzle a little oil and vinegar around each napoleon. Serve immediately.
Makes 4 servings
Source: Crazy for Crab by Fred Thompson
"Here's a recipe to impress your dinner party guests or just to surprise your family. Buy the very best and freshest crabmeat you can afford and shop for the most flavorful tomatoes of the season. In other words, this is a summer treat."
1/3 cup sour cream
1 tablespoon mayonnaise
1/4 cup fresh lemon juice
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh chives
Dash or two of hot pepper sauce
1 pound crabmeat, lump or jumbo lump backfin blue or Dungeness preferred, picked over for shells and cartilage
FOR SERVING:
4 large ripe beefsteak tomatoes, peeled and each cut into 4 slices
Extra virgin olive oil as needed
Balsamic vinegar as needed
Blend the sour cream, mayonnaise, lemon juice, cilantro, chives, and hot pepper sauce together in a medium-size mixing bowl. Carefully fold in the crabmeat. Cover with plastic wrap and refrigerate for about 1 hour.
WHEN READY TO SERVE:
Divide the crab into fourths.
On each of 4 serving plates, lay down 1 tomato slice and top with some crab mixture. Repeat the layering with the remaining tomato slices and crab, ending with a tomato slice. Drizzle a little oil and vinegar around each napoleon. Serve immediately.
Makes 4 servings
Source: Crazy for Crab by Fred Thompson
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