Chanterelle and Crab Salad

I was the chef/owner of the Grand Central Station Oyster Bar and Restaurant in New York for thirty-one years, and this is a version of a special we sometimes served. Today, I serve this salad at home in the summer, when the heirloom tomatoes are at their best. You can also substitute good hothouse tomatoes in this recipe. If you use small chanterelles (2 inches tall or less), you can use them whole in this dish. The croutons in this recipe can be made ahead.