Teardrop Tomato and Watercress Salad with Crabmeat Ravigote Recipe

Name: Teardrop Tomato and Watercress Salad with Crabmeat Ravigote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup mayonnaise; 2 teaspoons Dijon mustard; 2 teaspoons fresh lemon juice; 1/2 teaspoon minced garlic; 1/4 teaspoon hot red pepper sauce; 1/4 teaspoon salt; 2 tablespoons chopped green onions; 2 tablespoons small capers, drained; 1 tablespoon minced shallots; 1 tablespoon chopped fresh parsley leaves; 1 hard boiled egg, peeled and pushed through a sieved; 1 pound jumbo lump crabmeat, picked over for shells and cartilage; 1 pint heirloom cherry tomatoes or Sweet 100's, washed and halved; 1 pint yellow teardrop tomatoes, washed and halved; 4 small bunches fresh watercress, cleaned; 1/4 cup chopped fresh chives; 3 tablespoons extra-virgin olive oil

Servings: persons

1/2 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon hot red pepper sauce
1/4 teaspoon salt
2 tablespoons chopped green onions
2 tablespoons small capers, drained
1 tablespoon minced shallots
1 tablespoon chopped fresh parsley leaves
1 hard boiled egg, peeled and pushed through a sieved
1 pound jumbo lump crabmeat, picked over for shells and cartilage
1 pint heirloom cherry tomatoes or Sweet 100's, washed and halved
1 pint yellow teardrop tomatoes, washed and halved
4 small bunches fresh watercress, cleaned
1/4 cup chopped fresh chives
3 tablespoons extra-virgin olive oil

1
Whisk together the mayonnaise, mustard, lemon juice, garlic, hot sauce, 1/4 teaspoon of salt, green onions, capers, shallots, parsley and egg in a medium bowl.
2
Gently fold in the crabmeat, turning to gently coat with the dressing and being careful not to break up the lumps.
3
Adjust seasonings, to taste.
4
Refrigerate for 30 minutes before serving.
5
In a large bowl, combine the red and yellow tomatoes, watercress, and 3 tablespoons of the chives.
6
Season with salt and pepper.
7
Drizzle the olive oil over the salad and toss to coat well.
8
Arrange the tomato and watercress mixture on each of 8 salad plates.
9
Divide the crabmeat mixture evenly among the tops of the salads.
10
Garnish the salads with the remaining tablespoon of chopped chives and serve immediately.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup mayonnaise, 2 teaspoons Dijon mustard, 2 teaspoons fresh lemon juice, 1/2 teaspoon minced garlic, and more.

Yes, Teardrop Tomato and Watercress Salad with Crabmeat Ravigote falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Teardrop Tomato and Watercress Salad with Crabmeat Ravigote

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