Summer Tomato and Crab Salad

Summer Tomato and Crab Salad

Serves 6

Heirloom tomatoes come in a rainbow of colors. In the summer, green, striped, yellow, orange and purple tomatoes can be purchased at the market. If available, choose three different colors to make this a gorgeous summer harvest salad. The dill sour cream in this recipe also pairs well with fresh vegetables.

  • 2 1/2 pounds ripe heirloom tomatoes, cored and chopped
  • 1 pound cooked crab meat
  • 1/4 cup chopped chives
  • 1/4 cup lemon juice
  • 1 teaspoon lemon zest
  • Salt and white pepper to taste
  • 3/4 cup low fat or regular sour cream
  • 2 tablespoons chopped dill
  • 1 tablespoon Dijon mustard
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Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine; set aside. Stir together sour cream, dill, mustard, salt and pepper in a small bowl.

Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side.

Nutritional Info: 
Per Serving:140 calories (30 from fat), 3.5g total fat, 1g saturated fat, 65mg cholesterol, 560mg sodium, 12g carbohydrate (2g dietary fiber, 7g sugar), 19g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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