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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

Cooking Instructions
  • Mix the basil, lemon juice, mustard, salt, pepper and sugar in a bowl. Slowly whisk in ½ cup (8 Tbsp.) olive oil and mix well, emulsifying into a dressing.
  • Take 8 slices of bread and brush with remaining Tbsp. olive oil. Grill on one side until golden brown. You can grill outside, in a pan or broil in the oven.
  • Layer bread with cheese and tomato slices, with 2 slices each per slice.
  • Place 2 oz. of crab on top of each. Drizzle desired amount of dressing on top and enjoy.
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Lump Crab Meat

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