New This Month

Fennel Crab Salad on Beefsteak Tomatoes

Orange tomato slices are topped with lump crabmeat and sweet organic baby fennel.

  • Servings: 8

Source: Martha Stewart Living, July 2001


  • 1 1/2 pounds beefsteak tomatoes (about 2), preferably orange or yellow
  • 10 ounces baby fennel bulbs (about 3 or 4)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 pound jumbo lump crabmeat
  • 5 ounces purslane or watercress
  • 2 tablespoons olive oil
  • Coarse salt and freshly ground pepper


  1. Cut the tomatoes into 1/2-inch slices; set aside. Remove the outer peel from the fennel if necessary. Using a mandoline, thinly shave the fennel, and toss with lemon juice; set aside. Remove any shells from crabmeat, and set aside. Arrange the purslane on a serving dish, and top with tomatoes, shaved fennel, and crabmeat. Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.

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