Summer Tomato and Crab

Ingredients

2 1/2 pounds ripe heirloom tomatoes, cored and chopped

1 pound cooked crab meat

1/4 cup chopped chives

1/4 cup lemon juice

1 teaspoon lemon zest

Salt and white pepper to taste

3/4 cup low fat or regular sour cream

2 tablespoons chopped dill

1 tablespoon Dijon mustard

Method

ONE: Put tomatoes, crab, chives, lemon juice, zest, salt and pepper into a large bowl and toss gently to combine; set aside. Stir together sour cream, dill, mustard, salt and pepper in a small bowl.

TWO: Spoon tomato and crab salad onto plates and serve with dollops of the dill sour cream on the side.