Fennel Crab Salad on Beefsteak Tomatoes

• 1 1/2 pounds beefsteak tomatoes (about 2), preferably orange or yellow
• 10 ounces baby fennel bulbs (about 3 or 4)
• 1 tablespoon freshly squeezed lemon juice
• 1/2 pound jumbo lump crabmeat
• 5 ounces purslane or watercress
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper

1. Cut the tomatoes into 1/2-inch slices; set aside.
2. Remove the outer peel from the fennel if necessary.
3. Using a mandoline, thinly shave the fennel, and toss with the lemon juice; set aside.
4. Remove any shells from the crabmeat, and set aside.
5. Arrange the purslane on a serving dish, and top with the tomatoes, shaved fennel, and crabmeat.
6. Lightly drizzle each tomato with olive oil, and sprinkle with salt and pepper; serve immediately.

beefsteak tomatoes, fennel bulbs, freshly squeezed lemon juice, lump crabmeat, purslane, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/fennel-crab-salad-on-beefsteak-tomatoes-392450 (may not work)