• 1 Portion Dungeness Crab Salad
• 1 ea. Avocado, peeled and diced (Toss with a touch of lemon juice to prevent browning.)
• 4 ea. Small Heirloom Tomatoes with stems attached
• 1 T. Reduced Balsamic Vinegar
• Basil leaves, sliced into very thin strips
• Salt and Pepper to Taste

Dungeness Crab Salad

• 12 oz. Dungeness Crab Meat
• 4 T. Mayonnaise
• 1 t. Tarragon, chopped
• 1 t. Basil, chopped
• 1 t. Italian Flat Parsley, chopped
• 1 t. Chives, chopped
• 1 T. Lemon juice
• 2 ea. Shallots, minced
• Salt and Pepper to taste

Mix to combine, and keep well chilled.

Balsamic Vinegar Reduction

• 1 C. Balsamic Vinegar

Place the vinegar into a thick-bottomed saucepan. Heat over low heat making sure that the vinegar doesn't come to a boil. Reduce to a thin syrupy consistency.

To Finish the Plate
Slice a small portion off the bottom of the tomato so that it sits flat. Create three layers by slicing the tomato twice, taking care not to break off the stem . Season the layers with salt and pepper. Place a portion of the crab salad on the bottom layer and top with the middle slice. Repeat the process. Finish by placing the top layer of tomato, with stem, on top. Divide the avocado cubes around the plates and drizzle with the balsamic vinegar reduction and basil garnish.