Crab Caprese

Keep your kitchen cool this summer with this quick meal of lump crab meat & basil vinaigrette over mozzarella and tomatoes.

Recipe submitted by: Thomas Moore from Charlotte, NC

lump crab caprese


1 lb. Phillips Lump Crab Meat
2 Tbsp. basil, 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
8 tomato slices, 1/2″ thick
8 fresh mozzarella slices, 1/2″ thick
4 crusty sourdough bread slices, 1″ thick
13 Tbsp. extra virgin olive oil

Cooking Instructions

  • 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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