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Ingredients
- 1/3 cup fresh cilantro leaves
- 4 mini sweet bell peppers, thinly diagonally sliced
- 1 large shallot, thinly sliced
- 1 jalapeño pepper, thinly diagonally sliced
- 12 ounces jumbo lump crabmeat, shell pieces removed
- 2 1/2 tablespoons canola mayonnaise $
- 1 teaspoon grated lime rind
- 1 tablespoon fresh lime juice
- 2 pounds heirloom tomatoes, sliced
- 1 1/2 tablespoons extra-virgin olive oil $
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup small fresh basil leaves
Details
Preparation
Step 1
Combine the first 5 ingredients in a large bowl. Combine mayonnaise, rind, and juice in a small bowl, stirring with a whisk. Add mayonnaise mixture to crab mixture; toss gently to coat. Arrange tomatoes on a serving platter; drizzle with oil. Sprinkle tomatoes with salt and pepper. Mound crab mixture over tomatoes. Sprinkle with basil leaves.
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