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 |