Crabmeat Salad
Instructions:
- 1 Pound Cooked fresh lump crabmeat; cleaned to remove any shell
- 1 Cup Diced red bell pepper (1/4−inch)
- 1/4 Cup Wafer thin slices of red onion
- 1 Teaspoon Salt
- 1 Teaspoon Coarsely ground black pepper
- 1/4 Cup Fresh lime juice
- 1/4 Cup White wine vinegar
- 1/4 Cup Olive oil
- 4 Ripe fresh tomatoes
- 8 Large Boston lettuce leaves; washed, patted dry
- 1 Pound Fresh asparagus; cooked and chilled
- 2 Hard boiled eggs; peeled and cut into quarters
- TO MAKE THE SALAD:
- In a mixing bowl, combine the crabmeat, red bell pepper, red onion, salt, black pepper, lime juice, vinegar and olive oil and toss well.
- Cover and refrigerate until serving time.
- TO MAKE THE TOMATO CUPS:
- Core each tomato, and on each one, make 4 incisions perpendicular to each other, but do not cut all the way through.
- Leave the tomato attached at the bottom.
- Gently pry the tomato points apart, thus forming a tomato crown with 8 wedges.
- TO SERVE:
- Arrange each tomato crown on lettuce leaves and spoon the crabmeat salad in the middle; if it spills over the top that\'s okay.
- Garnish each plate with the cooked asparagus and hard boiled eggs.