This recipe is easy, light and delicious! Beautiful heirloom tomatoes are still around so go on and try this soon!


1/3 cup fresh cilantro leaves

4 mini sweet bell peppers, thinly diagonally sliced

1 large shallot, thinly sliced

1 jalapeño pepper, thinly diagonally sliced

12 ounces jumbo lump crabmeat, shell pieces removed

1 heaping tablespoon canola mayonnaise

1 teaspoon grated lime rind

1tablespoon fresh lime juice

2 pounds heirloom tomatoes, sliced

1 tablespoon extra-virgin olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup small fresh basil leaves


Combine the first 5 ingredients in a large bowl. Combine the mayonnaise, rind, and juice in a small bowl, stirring with a whisk. Add the mayonnaise mixture to crab mixture; toss gently to coat. Arrange the tomatoes on a serving platter; drizzle with the olive oil. Sprinkle the tomatoes with salt and pepper. Mound the crab mixture over tomatoes. Sprinkle with basil leaves and serve.

(Adapted from a recipe round on

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