Tomato Slices topped with Crab Salad & Fennel

Tomato Slices topped with Crab Salad & Fennel
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Simple like the season enjoy this crab fennel salad outside on a beautiful day. It requires perfect tomatoes, preferably beefsteak. So serve this salad in the summer.

Category: seafood


Yield 4-6

1 ½ pound large meaty tomatoes
8 ounce fennel bulb (2 or 3 bulbs) with fronds
2 tablespoon fresh lemon juice
½ pound lump crab (picked over for shells)
5 ounce watercress (washed and dried)
¼ cup extra-virgin olive oil (or as needed)
¼ teaspoon fennel pollen (optional)
sea salt (as needed)
cracked black pepper (as needed)


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Added 7 years ago by:
Greg Henry Greg Henry
     43 recipes
7 people cheffed this recipe
Patricia Marie BulischeckSusan A ThayerStacey M. SignorJennifer Seiley-PiattStephanie Brooks HawkinsDaNette FranklinGreg Henry
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