Poached Tomato with Iced Crabmeat Recipe

This recipe is simple to prepare but has tremendous wow appeal. The longest preparation time is in the roasting of the tomatoes so I'd suggest getting that started first and then move onto the preparing and setting the crabmeat.

Crabmeat salad

It's the kind of dish that's perfect for appetizers for a dinner party or a great snack at a cocktail party and, you can make a couple of hours before your guests arrive. 

Crabmeat appetizers

Ingredients

9 ounces
Alaskan King Crabmeat
1⁄4 bunch
Chives, finely chopped
3 1⁄2 ounces
Olive Oil
3  
Yellow Tomatoes
3  
Red Tomatoes

Instructions

Cut the top off of each tomato. Places in a parchment-lined roasting pan with the cut side down, and brush with a generous amount of olive oil. Cover the pan with foil and place in a 350F oven for at least an hour or, until the tomatoes are soft and skin has loosened. Once the tomatoes are cooled, peel the tomato and remove excess seeds and pulp. Wrap in a cheesecloth and gently squeeze to re-shape the tomatoes. 

Marinate the crabmeat with a little Olive Oil, Salt, Pepper and Chives. Chill for about an hour before serving. Decorate with frisee lettuce and balsamic syrup. I prepared mine as a large appetizer plate for a group to share.  

Category:

Copyright © 2012, Olive & Ruby. All rights reserved.

Poached Tomato with Iced Crabmeat Recipe

yield: 6 Servings  prep time: 0 minute(s)
cook time: 0 minute(s)  total time: 0 minute(s)

Ingredients

9 ounces
Alaskan King Crabmeat
1⁄4 bunch
Chives, finely chopped
3 1⁄2 ounces
Olive Oil
3  
Yellow Tomatoes
3  
Red Tomatoes

Instructions

Cut the top off of each tomato. Places in a parchment-lined roasting pan with the cut side down, and brush with a generous amount of olive oil. Cover the pan with foil and place in a 350F oven for at least an hour or, until the tomatoes are soft and skin has loosened. Once the tomatoes are cooled, peel the tomato and remove excess seeds and pulp. Wrap in a cheesecloth and gently squeeze to re-shape the tomatoes. 

Marinate the crabmeat with a little Olive Oil, Salt, Pepper and Chives. Chill for about an hour before serving. Decorate with frisee lettuce and balsamic syrup. I prepared mine as a large appetizer plate for a group to share.  

Category:

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