INGREDIENTS
Serves 4 as a starter
About 300g white crabmeat (from a 1.5kg freshly cooked crab)
12 ripe tomatoes (the best variety you can get)
1 shallot, peeled and finely chopped
100ml olive oil
50ml white wine vinegar
1 tsp caster sugar
3 tsp chopped parsley
Sea salt and freshly ground black pepper

For the horseradish dressing
150ml soured cream
2 tbsp creamed horseradish
Finely grated zest and juice of 1 lemon
100g brown crabmeat, sieved

To garnish
Zest of 1 lemon (microplaned)
2 tbsp flat-leaf parsley leaves, sliced.

TO MAKE

Bring a pan of water (large enough to hold all the tomatoes) to the boil. Remove the cores from the tomatoes and score a cross in the skin on the top of each one. Lower the tomatoes into the boiling water and blanch for 20 seconds, then remove to a tray. When cool enough to handle, peel off the skins. Cut half of the tomatoes into slices the thickness of a $2 coin; cut the rest into wedges.

Place all the tomatoes in a bowl and add the shallot, olive oil, wine vinegar, sugar and chopped parsley. Toss gently to mix and season with salt and pepper to taste. Set aside.

Check through the white crabmeat carefully for fragments of shell or cartilage. Place the crabmeat in a bowl and season with salt and pepper.

For the dressing, whisk the ingredients together in a bowl until smoothly combined. Season with salt and pepper to taste.

To serve, divide the tomato salad between 4 plates. Share the white crabmeat equally between the plates and drizzle the dressing over the salad. Finish with a sprinkling of lemon zest and parsley.

This is an edited extract from Everday Seafood by Nathan Outlaw published by Quadrille and is available in stores nationally.