How To Make Tomato & Crab Salad Stack - Best Recipe | Charleston Magazine

Ingredients

• 8 oz. yellow tomatoes, peeled, cored, quartered, and seeded
• 1½ tsp. white balsamic vinegar
• 1 tsp. hot sauce, preferably Tabasco Green Pepper Sauce
• 1/2 cup grape-seed oil
• Sea salt and white pepper, to taste
• 1 cup mayonnaise
• 1 Tbs. lemon zest
• 2 Tbs. fresh lemon juice
• 1 Tbs. mustard powder, such as Coleman’s
• 1 tsp. tarragon leaves
• 1 tsp. snipped dill sprigs
• 2 Tbs. sliced chives
• 2 lbs. jumbo lump crab meat, gently picked over for shell
• 1 lb. heirloom tomatoes, cored, seeded, and diced
• 2 lbs. avocados, peeled, seeded, diced, and gently tossed in fresh lemon juice
• 12 oz. watercress sprigs tossed in 2 Tbs. extra-virgin olive oil
• 4 (3-inch-tall by 3-inch-square) molds
• 12 pear tomatoes, halved, for garnish