Keep your kitchen cool this summer with our Crab Caprese recipe! This quick meal of lump crab meat & basil vinaigrette over mozzarella and tomatoes is easy to prep and even easier to enjoy.
Recipe submitted by: Thomas M. from Charlotte, NC for the Phillips Crab Meat Recipe Contest.
1 lb. Phillips crab meat
2 Tbsp. basil, very finely chopped
4 Tbsp. lemon juice
2 tsp. grainy Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. black pepper, freshly ground
1/2 tsp. white sugar
16 tomato slices, ½” thick
16 fresh mozzarella slices, ½” thick
8 crusty sourdough bread slices, 1” thick
9 Tbsp. extra virgin olive oil, divided
Try your hand at the original crab cake recipe first used at Phillips Crab House in Ocean City, MD, in 1956.
View the recipeWith the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.
View the recipe