Chesapeake Bay Crab Caprese

Chesapeake Bay Crab Caprese

Chesapeake Bay Crab Caprese


1 lb. Jumbo lump crabmeat

2 Tbsp. basil, finely chopped

4 Tbsp. lemon juice

2 tsp. Dijon mustard

1/2 tsp. kosher salt

1/2 tsp. black pepper, freshly ground

1/2 tsp. white sugar

8 tomato slices, 1” thick

8 fresh mozzarella slices, 1/2” thick

4 crusty sourdough bread slices, 1” thick

 extra virgin olive oil


Mix the basil, lemon juice, mustard, salt, pepper and sugar in a bowl.

Slowly whisk in 12 Tbsp. of olive oil, mix well (emulsify).

Take 4 slices of bread and cover with remaining olive oil and grill on one side until golden brown. You can grill outside, in a pan or broil in oven.

Place one tomato, then cheese and repeat. Until each slice has 2 slices of tomato and 2 slices of cheese.

Place 4 oz of crab on top of the tomato and cheese slices.

Drizzle desired amount of dressing on top and enjoy.

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