Here's the second. You can substitute the blue crab with dungeness or peekytoe as well.
Marinated Heirloom Tomatoes with Blue Crab
Yield: 8 Servings
Ingredients:
8-10 FIRM assorted Heirloom tomatoes (Brandywine, Big Rainbow, Jubilee, etc.)
1 cup White Balsamic Vinegar
1 cup EVOO
2 Shallots, finely minced
2 Tbsp. Fresh Basil, finely minced
2 Tbsp. Fresh Tarragon, finely minced
Kosher Salt to taste
Fresh Cracked Pepper to taste
8 oz. Blue Crab
2 Tbsp. Meyer Lemon
4 Tbsp. EVOO
Kosher Salt to taste
Fresh Cracked Pepper to taste
Micro Opal Basil for garnish
Method:
Prepare a pot of boiling water and a bowl of ice water. Make an X on the bottom of each tomato and submerge in the boiling water for about 45 seconds-1 minute. Remove and immediately transfer to the ice water bath. When cool (should only take a minute, don't leave the tomatoes in there that long), remove from the ice water and peel the skins.
Combine all of the ingredients for the marinade except for the salt and pepper. Whisk to emulsify and season to taste. Cut the tomatoes into 4-8 wedges depending on the size, and marinate for 2-3 hours. Remove from marinade and taste. Add more kosher salt or finishing salt just before plating if needed.
Combine the Meyer Lemon juice and EVOO and whisk. Add just enough to the crab meat to coat it but do not saturate. Season with kosher salt and toss. Taste and add more salt/dressing if needed. Serve atop the marinated tomatoes and garnish with micro opal basil.