Combine all ingredients for green tomato vinaigrette and process on pulse setting in a food processor for 10 pulses. Pick through jumbo lump crabmeat to remove any shells. Gently fold horseradish, mayonnaise, diced red peppers and diced onions into crabmeat and arrange in center of the plate. Spoon green tomato vinaigrette around crabmeat, sprinkle with kosher salt and freshly ground black pepper and serve.
Recipe is for a single serving.
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