Recipe by Damon Lee Fowler, featuring
Salt Table Carmen Blend Marinated Crab Salad
Carmen Blend marries well with just about any fish, seafood and fresh produce. You can substitute or add to the crab if you like: flaked cooked fish such as snapper, or cooked small shrimp, bay scallops, squid, and/or octopus cut into very small pieces.
- 1 pound (2 tightly-packed cups) picked crabmeat, preferably both lump and claw meat
- 1/3 cup thinly sliced small scallions (about 3-4), both white and green parts or minced red onion
- 1 large or 2 medium cloves garlic, lightly crushed, peeled, and finely minced
- Extra virgin olive oil
- Freshly squeezed lemon juice from 1-to-1-1/2 lemons
- The Salt Table Carmen Blend
- 4 medium ripe tomatoes, 8 small Roma tomatoes, or a 24-36 mini San Marzano or cherry tomatoes
- The Salt Table Fine Sea Salt
- Smoked paprika and/or basil leaves, optional, for garnish
How to Make It:
- Pick over the crabmeat for bits of shell and put it in mixing bowl. Add the scallion and garlic and gently toss to mix.
- Lightly drizzle it with olive oil and toss until lightly but evenly coated. Sprinkle with the juice from 1 lemon, gently toss, then season lightly with Carmen Blend. Gently toss again and let it stand 15-20 minutes. Taste, adjust the Carmen Blend and lemon juice, and toss again. Cover and refrigerated at least 1 hour or until needed; can be made up to a day ahead.
- About half an hour before serving, cut off about 1/4-inch of top (stem end) of the medium tomatoes, halve the Roma or mini San Marzano tomatoes lengthwise, or cap the cherry tomatoes. Carefully scoop out their seeds and inner pulp, leaving only outer flesh to form shell. Sprinkle lightly with sea salt and invert over wire rack set in sink. Drain at least 20 minutes.
- To serve, gently pat tomato shells dry. Spoon crabmeat into tomato shells. If liked, garnish with paprika and/or basil leaves and serve. The larger tomatoes can be served as an appetizer course at the table, on a lettuce leaf with crackers or toast on the side.