Chesapeake Bay Crab Caprese

Chesapeake Bay Crab Caprese

Ingredients:

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


Directions:

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.

Buffalo Crab Dip

Buffalo Crab Dip

Ingredients:

1 lb. Backfin Crab Meat

8 oz. cream cheese, softened

1 1/2 c. buffalo sauce

1/2 c. ranch dressing

1/2 c. cheddar cheese, shredded

1/2 c. salsa

1 pkg. lime tortilla chips


Directions:

Preheat oven to 350 degrees F.

In a large bowl, mix cream cheese, buffalo sauce and ranch dressing until smooth.

Slowly fold in crab meat, being careful not to break up any lumps.

Spread into a 9-inch deep pie dish or small baking dish.

Sprinkle with cheese and bake for 20 minutes.