Heirloom Tomato & King Crab Recipe

Prepare tomatoes

Wash the heirloom tomatoes, then slice or cut into wedges about 1-inch pieces. Place them in a medium bowl and gently season with 1/2 tsp of sea salt and 1/2 tsp of freshly ground black pepper. Toss gently to coat and set aside to macerate for 5–10 minutes.

Dress the crab

In a small bowl combine 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice. Add the king crab meat to a separate large bowl, pour the dressing over it, and gently fold — take care to keep larger crab lumps intact. Season with 1/2 tsp sea salt and 1/2 tsp black pepper. Chill briefly while you make the purée, or proceed immediately.

Assemble salad

Arrange the macerated tomato pieces on serving plates or on a shared platter. Nestle dressed king crab meat over and between tomato pieces so you get both in each bite. Scatter microgreens or baby arugula around and on top for color and texture.

Prepare purée

Halve and pit the avocado, scoop the flesh into a blender or food processor. Add the packed basil leaves, 2 tablespoons Greek yogurt (or crème fraîche), 1 tablespoon fresh lime juice, 1 teaspoon salt, and 2 tablespoons cold water. Purée until smooth, scraping down the sides as needed. If the purée is too thick, add additional water 1 teaspoon at a time to reach a smooth, pipeable consistency (roughly the thickness of mayonnaise).

Finish purée

Taste and adjust seasoning with more salt or lime if needed. Stir in 1 teaspoon of extra-virgin olive oil by hand for sheen and mouthfeel. Transfer the purée to a piping bag, squeeze bottle, or spoon for plating.

Place small quenelles or dots of the avocado–basil purée around and atop the crab and tomato composition. Sprinkle 1/2 tsp flaky sea salt lightly over the crab and tomatoes and zest 1/2 tsp lemon over the top for brightness.

If desired, finish with a tiny drizzle of extra-virgin olive oil (about 1 tsp) and, optionally, a few drops of chili oil or a light dusting of smoked paprika for contrast (use about 1/2 tsp total).

Serve immediately at slightly chilled or room temperature. Each portion should include tomatoes, crab, and a smear or dollop of purée so flavors balance.