Ingredients
4 very ripe beefsteak tomatoes1 small fennel bulb with green top and fronds
1 cups fresh crabmeat (such as blue crab or Dungeness)
medium shallot, minced
2 tablespoons apple-cider vinegar
1 teaspoon lemon juice
cup plain nonfat yogurt
cup extra-virgin olive oil
1 tablespoon chopped fresh dill
2 tablespoons capers
Salt and pepper, to taste
Description
Serve This Colorful Dish As An Elegant Appetizer Or A Quick No-cook Lunch.
Shape
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