Crab Salad

with Tomatoes 

Serves 4
Mixed salad greens, enough for a bed on 4 salad plates
1 1/4 - 1 1/2 lb. fresh Jonah crabmeat (claw and knuckle), lump crabmeat or king crabmeat
4 cups fresh local tomatoes cut into 1-11/4 inch cubes
1 cup thin sliced purple onion cut into about 1 inch lengths
4 lemon wedges, for garnish

Optional - we thought a sprinkling of fresh cooked corn kernels and some avocado slices would make this salad even better!



Vinaigrette
1/4 cup fresh lemon juice
2 T honey
1/4 cup extra virgin olive oil
1 T rice wine vinegar
2 t fresh thyme, chopped, save 4 small sprigs for garnish
Pinch of salt and pepper
Shake ingredients in a closed container, like a ball jar, to emulsify



Scatter a bed of mixed greens on salad plates

Pile tomato and onions on top of greens

Place crabmeat on top and mix around with tomatoes a bit

Drizzle vinaigrette and garnish with lemon and thyme sprig