Crabmeat Salad Recipe

Prepare vegetables

Wash the heirloom tomatoes and cucumber. Halve the tomatoes and cut into 1/2-inch pieces; place in a medium bowl. Peel the cucumber (optional), slice lengthwise, remove seeds if very watery, then dice into 1/4–1/2-inch pieces and add to the bowl.

Prep avocado

Halve, pit and carefully peel the avocados. Cut each avocado into 1/2-inch cubes and place them in a small bowl. Squeeze 1 tablespoon of the lemon juice over the avocado cubes to prevent browning and toss gently.

Make dressing

In a small bowl or jar combine the minced shallot, Dijon mustard, remaining 1 tablespoon lemon juice, extra virgin olive oil, lemon thyme leaves, sea salt and freshly ground black pepper. Whisk or shake vigorously until emulsified and taste; adjust salt, pepper or lemon to preference.

Fold crab with dressing and vegetables

Gently pick through the lump crab meat to remove any stray shells and break up large clusters into bite-sized pieces. Add the crab meat to the bowl with tomatoes and cucumber. Pour about three quarters of the dressing over the mixture and very gently fold with a spatula to combine — take care not to shred the crab. Add the avocado cubes and fold once or twice more. Reserve remaining dressing for serving in case guests want more.

Plating

If using microgreens or baby arugula, divide 1/4 cup onto four chilled plates as a base. Using a ring mold (optional) or a spoon, divide the crab salad into four equal portions and place on top of the greens. Drizzle a small amount of the reserved dressing around the plate for presentation. Garnish each portion with a small sprig of lemon thyme and serve with a lemon wedge.

Serve

Serve immediately so avocado remains vibrant and crab is chilled. Offer extra salt, pepper and dressing at the table.