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Valentine's Day Recipes
Crab and Tomato Napoleon
By Fred Thompson, Crazy for Crab
INGREDIENTS
1/3 cup sour cream
1 tablespoon mayonnaise
1/4 cup fresh lemon juice
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh chives
Dash or two of hot pepper sauce
1 pound crabmeat, lump or jumbo lump backfin blue or Dungeness
preferred, picked over for shells and cartilage
4 large ripe beefsteak tomatoes, peeled and each cut into 4
slices
Extra virgin olive oil as needed
Balsamic vinegar as needed
For: 4 servings.
PREPARATION
1. Blend the sour cream, mayonnaise, lemon juice, cilantro,
chives, and hot pepper sauce together in a medium-size mixing
bowl. Carefully fold in the crabmeat. Cover with plastic wrap
and refrigerate for about 1 hour.
2. When ready to serve, divide the crab
into fourths.
3. On each of 4 serving plates, lay down
1 tomato slice and top with some crab mixture. Repeat the layering
with the remaining tomato slices and crab, ending with a tomato
slice. Drizzle a little oil and vinegar around each napoleon.
Serve immediately.
