Crab and Tomato Salad with Lemon Aioli and Balsamic Reduction
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Lunch - Brunch - Dinner
- 2 large vine ripe tomatoes
- 4 oz. baby lettuce or field greens
- 6 each red onion rings
- 2 oz. capers
- 8 oz. fresh lump crab meat
- 6 oz. mayonnaise
- 1 lemon for juice
- 1 tsp minced garlic
- salt and black pepper to taste
- chopped fresh herbs to taste
8 oz balsamic vinegar, such as the Maine-ly Drizzle Traditional 18-year
- toasted French bread
In a sauce pot heat boil balsamic vinegar to a reduced state, approximately 1/8 original volume. You will know it’s done when the balsamic vinegar’s bubbles become large and the liquid starts to thicken.
Once this occurs, remove from heat immediately and transfer to a container that will easily pour anything with a syrup like consistency. (This was the hardest part of the recipe.)
In a mixing bowl, combine mayonnaise, garlic, lemon juice, salt, pepper and chopped herbs. Mix thoroughly and transfer half of the aioli into a zip-lock baggy.
Place zip-lock in the refrigerator for later use.
Take the crab meat and fold gently into the remaining aioli. Place in refrigerator and allow to cool.
Slice French bread and toast in oven or toaster, set aside when done.
Slice Tomatoes, place one on plate then scoop crab salad atop tomato. Repeat process until three tomatoes are stacked.
Stuff baby lettuce inside three rings of red onion. Place on top of stacked tomatoes and crab.
Cut the corner off of zip-lock bag of aioli and squeeze aioli on plate. Sprinkle capers around plate. Drizzle balsamic vinegar reduction around plate and over tomatoes.
Serve, impress and enjoy!