Clean and wash all the vegetables.
Pick and chop the tarragon leaves.
Squeeze the juice from the lime.
Marinate the crab meat with the tarragon, the lime juice, 5cl olive oil and 3cl balsamic Vinegar.
Leave to marinate for 15 minutes in the fridge.
Peel and quarter the tomatoes, removing the seeds from the centre.
Place the tomatoes on a plate.
Sprinkle with 5cl of olive oil and 3cl of balsamic vinegar.
Use a stainless steel serving ring to layer the crab and the tomatoes on each plate. Remove the rings to serve.
Garnish each plate with rocket salad and a reduction of balsamic Vinegar. Season with a pinch of salt and pepper and serve immediately.
«For a stronger taste, marinate the crab a little longer but do not leave for more than 30 minutes.»