Summertime is seafood time, and nothing is better than fresh crabmeat served with not much more than fresh vegetables at their peak. Happy summer, y’all!
½ pound lump crabmeat
Kosher salt and freshly ground black pepper
¼ cup citrus Champagne vinegar
½ cup green onion, minced
1 cup heirloom grape tomatoes, chopped
4 shot glasses rimmed with Creole seasoning
In a small glass bowl, toss lump crab meat with salt, pepper, and citrus Champagne vinegar. In a separate bowl, toss tomatoes with salt and pepper. When ready to serve, layer glasses with crabmeat, onions, and chopped tomatoes until glass is full. Garnish with green onion if desired.
Yield: 4 servings
For more delectable recipes, check out our July/August issue available on newsstands today or in your mailbox.