Recipe courtesy of Stuart O'Keeffe
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Using a blender, combine all of the dressing ingredients and blend until well combined. Refrigerate until ready to serve. Cut the tomatoes into 4 thick beef-like slices and put 1 slice on each serving plate. Top each tomato with 1/2 cup arugula leaves.

Fold the crabmeat and avocados together in a bowl. Season with salt and freshly ground black pepper, then put 2 tablespoons of the crabmeat mixture on each tomato stack.

Drizzle with dressing, garnish with a cilantro leaf and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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