Recipe: Crabmeat Salad with Heirloom Tomatoes and Creamy Dijon Dressing

CRABMEAT SALAD WITH HEIRLOOM TOMATOES

FOR THE DRESSING:
1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon fresh lemon juice (or white wine vinegar)
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh lemon thyme (or regular thyme)
Salt and freshly ground white pepper

FOR THE SALAD:
1 pound cooked lump or backfin crabmeat
4 medium tomatoes, preferable heirloom varieties, cored and thinly sliced
Extra virgin olive oil
Fresh lemon juice
Salt and freshly ground white pepper
Finely minced fresh chives, for garnish (optional, for garnish)

TO MAKE THE DRESSING:
In a bowl, stir together the mayonnaise, lemon juice, mustard, and thyme. Season lightly with salt and pepper.

TO MAKE THE SALAD:
Using your fingers or a fork, gently break the crabmeat into small pieces (you will have about 4 cups). Add to the bowl and toss gently to mix with the dressing.

Arrange the sliced tomatoes on a serving platter, leaving a space the middle. Spoon the crabmeat into the center of the platter. Drizzle olive oil and lemon juice over the tomatoes, letting a little get on the crabmeat. Season the tomatoes with salt and pepper. Garnish the crabmeat with chives, if desired and serve.

Adapted from source: The Garden Entertaining Cookbook by Mary Goodbody, Barbara Scott-Goodman and Michael Grimm