This crab salad is light, delicious, and nutritionally complete. It’s tasty fare, perfect for a summer evening dinner.

Crab Stack Salad with Roma Tomato Salsa and Lemon Vinaigrette

Crab Stack Salad

Serves             4

Prep time       30 minutes

For the Lemon Vinaigrette

Ingredients

¼ cup honey

zest of 2 lemons

juice of 3 lemons

¼ cup apple cider vinegar

½ cup extra virgin olive oil

½ teaspoon fresh cracked black pepper

½ teaspoon kosher salt

Directions

Place the first 4 ingredients in a blender and mix on high. Slowly add the oil until an emulsion forms. Adjust with salt and pepper. Set aside.

Ingredients

1 cup micro greens

1 grape tomato, quartered

1 can of jumbo lump crabmeat

3 Roma tomatoes de-seeded, and chopped into ¼ inch pieces

2 tablespoons each of minced red, yellow, and orange peppers

2 tablespoons extra virgin olive oil

2 tablespoons fresh chopped Italian flat leaf parsley

Salt and pepper to taste

Directions

Remove the crabmeat from the can- season lightly with salt and pepper.

Place the chopped Roma tomatoes, and minced peppers in a bowl. Add the olive oil, parsley, salt, and pepper, and mix thoroughly.

Preparing the Stack

Place the seasoned crabmeat in the bottom of a 16-ounce measuring cup- pack the meat lightly in the bottom with a tablespoon.

Next, add the Roma tomato and pepper mixture on top of the crab pressing lightly with the tablespoon.

Carefully turn the cup upside down onto a serving plate and lift, revealing the layered crab salad.

Put a small amount of micro-greens on top, and dress with the lemon vinaigrette.

Garnish with the quartered grape tomatoes, and serve.

Enjoy!