Hearts of Palm Crab Salad

Just decided, while in the market., to buy some hearts of palm (a jar [green giant], not raw. I've never seen them in their raw form). Got home and had to decide what to do with them. And it had better be good because it cost €3,60 for a 250 gram jar. Not to mention the price of crabmeat!

What I actually did:

• 250 g Hearts of Palm (julienne)
• 4 Tomatoes (julienned fine, only the "meat", no seeds)
• 4 T Yogurt
• 4 T White Wine Vinegar
• 4 Large Splashes Habenero Sauce (or Jalipeño)[Louisiana style]
• 1/2 t White Pepper

Stir & marinade 2 hours or so (to penetrate the hearts of palm with the hot sauce)

To Finish:

• 1 small can crab meat (100 grams net weight) (real alaskan crab in this case, not the fake sticks)
• Salt

Stir the crab gently into the palm hearts/tomato mix.

Serve: on a bed of julineed lettuce hearts
Serves: 6

Notes:

1. It's interesting that the texture of the hearts of palm reflects the texture of the crab meat.
2. The casein protein in the yogurt is said to bind with the capsaicin alkaloid of the habarnero; neutralizing something of the heat sensation. Makes it "smoother" somehow.