Crab with Charred Heirloom Tomatoes and Arugula

1 pound Maine Jonah crabmeat (or use a good-quality canned crabmeat if you can’t get fresh)
1 bunch scallions (about 5 scallions), white and green parts, chopped
1 jalapeño, cored, seeded, and minced (leave some seeds for spicier taste)
Salt and pepper to taste
2 tablespoons extra-virgin olive oil
2 tablespoons virgin or refined olive oil
1 pound Heirloom tomatoes (or any fresh vine-ripened tomatoes)
1 bunch arugula

This salad combines lycopene-rich tomatoes and nutrient-dense arugula with fresh crab for a lighthearted lunch.

In a medium bowl, combine the crabmeat, scallions, jalapeños, salt, and pepper. Add the extra-virgin olive oil and stir. Set aside.
Heat a cast iron or other heavy skillet over medium-high heat. Add the virgin or refined olive oil to the skillet and let it smoke.
Meanwhile, slice the tomatoes into 1-inch-thick slices, and season with salt and pepper.
Sear each tomato in the hot oil, being careful not to char too much. Remove the tomatoes from the skillet and chop them.
Divide the arugula between four salad plates, setting aside a little for garnishing. Place a spoonful of crab salad onto each pile of arugula, then top with the charred tomatoes and garnish with additional arugula. Serve immediately.