Serves 2 | Prep time: 15 minutes | Total time: 15 minutes

 Ingredients

• 2 teaspoons grated lemon zest
• 3 1/2 tablespoons fresh lemon juice, divided
• 2 teaspoons extra virgin olive oil
• 1/4 teaspoon Dijon mustard
• 1/8 teaspoon sea salt
• Pinch of freshly ground black pepper
• 1 avocado, diced
• 1/4 cup basil leaves, thinly sliced
• 1/4 cup chopped red bell pepper
• 2 tablespoons finely chopped red onion
• 12 ounces lump crabmeat, shell pieces removed
• 4 (1/4-inch-thick) slices ripe beefsteak tomato
• 1 cup cherry tomatoes, halved

 Directions

1. Combine the lemon zest, 2 tablespoons lemon juice, and the next four ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 2 teaspoons of the juice mixture. Add the remaining 1 1/2 tablespoons lemon juice, avocado, and the next four ingredients (through crab) to the remaining juice mixture; toss gently to coat.
2. Arrange two tomato slices and 1/2 cup of cherry tomatoes on each of two plates. Drizzle about 1 teaspoon of the reserved juice mixture over each serving. Divide the crab mixture evenly between the two plates and serve.