Ingredients
For the crab salad
- 1 pound picked crab meat, preferably peekytoe, for its sweetness
- 3 tablespoon good olive oil
- 1 bunch chives, chopped finely
- 1 pinch cayenne
- 1 pinch sea salt
- 1 pinch fresh ground black pepper
- 1 pinch Juice from one lemon
For the spicy tomatoes
- 1 pound picked crab meat, preferably peekytoe, for its sweetness
- 3 tablespoon good olive oil
- 1 bunch chives, chopped finely
- 1 pinch cayenne
- 1 pinch sea salt
- 1 pinch fresh ground black pepper
- 1 pinch Juice from one lemon
- 1 pound sweet 100 tomatoes, split in half
- 1 pound serrano chili pepper, seeded and minced
- 1/2 cup rice wine vinegar
- 1/4 cup sugar
- 1 tablespoon fine sea salt
Preparation
Baking Directions:
To make the crab saladCombine crab, olive oil, chives, cayenne and lemon juice.
Be sure to add the lemon juice before adding the salt, as the acidity from the juice will accentuate the taste of the salt.
Season with salt and pepper to taste.
To make the spicy tomatoesBring vinegar to a boil in a very small pot, add sugar and salt and allow to return to a boil for 1 minute.
Remove from heat and add the serrano pepper, then refrigerate to cool.
When cool, combine with tomatoes gently to avoid smashing them.
Adjust seasoning to taste.
