Make ahead note:
The salad can be completely made ahead and refrigerated. Allow it to lose its chill before serving.

Ingredients:

• 1 Lb lump or back fin crab
• 2 pints of grape tomatoes
• 3 cloves garlic, thinly sliced
• 2 Tbl extra virgin olive oil
• 1 Tbl fresh lemon juice
• 1/4 tea hot red pepper flakes - or more to taste
• 1 Tbl balsamic vinegar
• 1/4 cup flat parsley, chopped
• Salt and Pepper to taste

Cut tomatoes into halves or quarters if large. Toss with vinegar, one Tbl garlic, parsley, salt and pepper. Put aside.

Heat a skillet until hot. Add the oil. Toss the crab gently with the remaining garlic, red pepper and lemon juice. When very hot add the crab mixture and sauté briefly. Gently combine the crab and tomato. Taste and add more salt and pepper as necessary.

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