Ingredients

• 12 ounces lump crab meat
• 1 tablespoon chives, sliced
• 1 tablespoon tomatoes, peeled, seeded and small dice
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 2 tablespoons basic vinaigrette (see recipe)
• Fine sea salt and freshly ground white pepper to taste
• 3 to 4 green tomatoes, peeled, seeded and minced
• 1/2 teaspoon minced lemon zest
• 2 tablespoons lemon oil
• Fine sea salt and freshly ground white pepper to taste
• 4 to 5 ripe red tomatoes, blended and strained
• 2 tablespoons olive oil
• 3 tablespoons Banyuls vinegar or to taste
• Fine sea salt and freshly ground pepper to taste

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Instructions

1. To make the crab salad, pick through the crabmeat and remove any cartilage or shells. Combine all remaining ingredients in a large bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
2. For the green tomato relish combine all ingredients in a bowl and mix to combine. Season with fine sea salt and freshly ground white pepper.
3. For the gazpacho sauce, combine all ingredients. If the tomatoes are very sweet adjust the flavor by adding more Banyuls vinegar. Season with fine sea salt and freshly ground pepper.
4. To serve the crab salad, set out 4 chilled plates and place a 2-inch ring mold or round cookie cutter in the center of each plate. Fill the ring mold with the crab salad and top with a thin layer of the green tomato relish. Spoon the gazpacho sauce around the crab salad in a thin layer. To garnish the dish, place "dots" of the green tomato relish in the gazpacho sauce around the crab salad and top the cr