Heirloom Tomato Salad with Crab Cakes Recipe

Heirloom Tomato Salad with Crab Cakes

Serves 4

Bright, beautiful, full-flavored heirloom tomatoes pair perfectly with crab cakes in this recipe that's ideal for an easy, yet elegant, late summer meal. Find freshly made crab cakes from your local fishmonger.


  • 3 large heirloom tomatoes, 1-inch cubed
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons finely chopped red onion
  • 1 serrano pepper, seeded, deveined, and finely chopped
  • 1 tablespoon lime juice, plus more to taste
  • 1 tablespoon extra virgin olive oil
  • 4 crab cakes
  • 1 small avocado, cubed
  • Spicy mayonnaise (See Cook's Tip)


  1. In a large bowl, combine tomatoes and 1/2 teaspoon salt. Toss gently. Stir in cilantro, onion, serrano pepper, and lime juice. Set aside and allow to rest 10 minutes while cooking crab cakes.
  2. Heat a large skillet over medium heat. Swirl oil into pan. Add crab cakes and cook, turning once, until golden brown on both sides and cooked through. Cool slightly.
  3. To serve, add avocado to tomato mixture and toss gently. Taste and add more salt or lime juice, as needed. Spoon into four small shallow dishes. Add a crab cake to each dish and serve with spicy mayonnaise.
  4. Cook's Tip:
  5. Purchase a flavored mayonnaise or make your own: Mix 1/2 cup mayonnaise with 1 teaspoon lime juice and 1/2 - 1 teaspoon hot sauce. Adjust ingredients, to taste.

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