Primary Ingredients
4 each heirloom tomatoes
12 each cherry tomatoes
2 ears of corn (shucked, boiled for 4.5 minutes, cooled to room temp and shaved off the cob)
2 Tablespoons of chopped toasted almonds
1 each Fresno chili, diced
6 oz Dungeness crab
2 limes
½ cup of crème Fraîche
½ teaspoon of fresh chopped cilantro
Cilantro leaves for garnish
Basil leaves for garnish
1 teaspoon of chopped chives
Salt and black pepper to taste
Extra Virgin Olive Oil (EVOO)
Primary Technique
- Mix together crème Fraîche, zest, and juice of 1 lime and season with salt and black pepper
- Mix corn, crab, Fresno chili, and chopped cilantro. Coat lightly with lime crème Fraîche (reserving some for garnish)
- Slice and arrange tomatoes on each plate and drizzle with Evoo and sprinkle with a little salt
- Spoon corn/crab mix over tomatoes
- Garnish plates with lime-crème Fraîche, basil leaves, cilantro leaves, chives, and toasted almonds
- Serve and enjoy!
