Chesapeake Bay Crab Salsa

Chesapeake Bay Crab Salsa

Ingredients:

1 lb. Lump crabmeat

1 ear fresh corn on the cob, cooked

1 large tomato, chopped

1 ripe avocado, chopped

2 Tbsp. onion, finely chopped

1 clove garlic, finely chopped

1 jalapeno, finely chopped

1 lime

Cilantro, finely chopped

2 Tbsp. olive oil

salt and pepper, to taste


Directions:

Remove kernels from corn and place in a medium serving bowl.

Add tomato, avocado, onion, garlic and jalapeno and toss to incorporate.

Gently fold in crab meat.

In a measuring cup, stir together juice from one lime, cilantro, olive oil, and salt and pepper to taste.

Pour over crab meat mixture and toss gently to mix.

Cover and chill for one hour to allow flavors to blend.

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.