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A delicious salad featuring our Baja Rock Crab Meat! Recipe courtesy Chef Jenn Felmley.

Heirloom Tomato, Avocado and Crab Salad with Citrus Vinaigrette


  • 7 tbsp white balsamic vinegar
  • 1 tbsp minced shallot
  • 1/2 tbsp orange zest
  • 1/2 tsp lime zest
  • 2 ½ tbsp Meyer lemon juice
  • 2+ more for garnish good quality olive oil
  • 4 ½ tbsp grape seed oil
  • Salt and freshly ground pepper to taste
  • 1/2 lb Baja rock crab meat
  • 1 ½ Hass avocados, diced (1/2 inch)
  • 1 large Heirloom tomato, cut into four ½ inch thick slices
  • 1/3 cup micro greens

How to Prepare:

  • Stir together white balsamic vinegar, shallots, both zests and lemon juice.
  • Slowly whisk in olive oil and grape seed oil, season with salt and pepper.
  • In a small bowl, toss the crab meat with 5 to 7 tablespoons of the dressing and season with salt and pepper.
  • Place diced avocado in a strainer and run under cold water.
  • In a medium bowl, gently toss the avocado with 2 tablespoons of the dressing; season with salt and pepper.
  • Place a tomato slice on each plate and season with salt and pepper and 1 teaspoon of dressing.
  • Top with the avocado and the crab and garnish with the micro mixed herbs. Drizzle the plate with additional oil and remaining dressing.
  • Notes Variation: Can be made served in a martini glass, replace large slices of heirloom tomatoes with chopped heirloom cherry tomatoes.



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