2 1/2 pounds ripe heirloom tomatoes, cored and chopped
1 pound cooked crab meat
1/4 cup chopped chives
1/4 cup lemon juice
1 teaspoon lemon zest
Salt and white pepper to taste
3/4 cup low fat or regular sour cream
2 tablespoons chopped dill
1 tablespoon Dijon mustard
Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine, set aside. Stir together sour cream, dill, mustard, salt and pepper in a small bowl.
Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side.
Makes 6 servings.
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