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Categories:
tomatoes crabmeat fresh chives lemon juice lemon zest salt white pepper low-fat sour cream dill mustard
Viewed: 28 - Published at: 6 months agoIngredients
- 2 1/2 lbs ripe heirloom tomatoes, cored and chopped
- 1 lb cooked crabmeat
- 1/4 cup chopped fresh chives
- 1/4 cup lemon juice
- 1 teaspoon lemon zest
- salt
- white pepper
- 3/4 cup low-fat sour cream
- 2 tablespoons chopped fresh dill
- 1 tablespoon Dijon mustard
Method
- Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
- Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine.
- Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side for dipping.
