Crab Salad with Stuffed Tomato

Ingredients

• 1 bulb fennel
• 1 tbsp capers
• 100 g Sugar snap peas
• Salt
• 3 tbsp mayonnaise
• 2 tbsp yogurt
• 1 tbsp White Wine Vinegar
• 200 g North Sea crabs (popped)
• black pepper (freshly ground)
• 4 tomatoes
• 1 chicory
• 4 stalks chives
• 2 tbsp lemon juice
• 2 tbsp Vegetable oil
• a pinch of sugar

Instructions

1. 1.

   Wash, trim, and remove the tough core from the fennel; set aside the green for garnish and slice the fennel into fine strips. Drain the capers and finely chop them. Wash, trim, and blanch the sugar snap peas in salted water briefly. Cool, drain, and cut into thin strips. Whisk together mayonnaise, yogurt, and vinegar; fold in the fennel, snap peas, capers, and crabs, seasoning with salt and pepper.

2. 2.

   Wash the tomatoes, cut off the stem ends, and blanch them briefly in boiling water. Cool, drain, and peel. Cut a lid from each tomato and hollow out the interior.

3. 3.

   Wash, trim, and slice the chicory crosswise into strips. Rinse the chives, shake dry, and cut into fine rings. Toss with lemon juice and oil, seasoning with salt, sugar, and pepper. Mix in the chicory and fill the hollowed tomatoes with the crab salad.

4. 4.

   Plate the crab salad on dishes, place the stuffed tomatoes on top, and garnish with fennel greens before serving.