Name: Crab Caprese Salad
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 large Mozzarella Ball; 1 large tomato; 1/4 cup back Fin crab meat from 3 crabs; 5 leaves Basil; 1 tablespoon Balsamic reduction; Old Bay seasoning, dusting

This crab caprese salad is an amazing twist on the traditional sliced tomato, basil, fresh mozzarella caprese salad. Succulent bites of back fin crab meat dusted with Old-Bay seasoning makes for the best caprese salad to serve at a dinner party, bridal luncheon or any cocktail party.

If you as crab obsessed as I am you are going to want to make my crab corn fritters, a classic Maryland crab soup, and serve lemon peppermint stick lemons for the complete Baltimore food experience.

How do you eat caprese salad with crab?

When the caprese salad is passed around the table the first thing that will cross our mind is ‘How do I eat this?’. Hopefully there is a wide fork, spatula or serving spoon accompanying the crab caprese salad. Slide the serving utensil under a piece of tomato, mozzarella and crab. I place it on my plate and slice a bit of each, putting it on a fork and swirl it in the balsamic reduction before taking the perfect bite.

How do you cut tomatoes for Caprese salad?

Wash a fresh, firm, red ripe tomato and place it on a cutting board, on its side, stem side to the left. Using a sharp knife and smooth strokes slice off the bottom of the tomato. Continue working toward the stem of the tomato, cutting 1/4″- 1/2″ slices of tomato for caprese salad. Don’t cut the tomatoes too thin or they can become mushy. Firm, ripe tomatoes are best.

What is in a caprese salad with crab?

1 Mozzarella Ball
1 Large tomato
back Fin crab meat from 3 crabs
5 leaves Basil
1 tablespoon Balsamic reduction
Old Bay seasoning, dusting

How do you make Caprese salad with crab?

Slice tomato and mozzarella ball into thick slices.
Pick the back fin crab meat from 3 crabs.
Dip one edge of the crab meat in Old Bay seasoning.
Slice the basil leaves into thin strips.
Alternate placing tomato and mozzarella on a serving plate.
Spread crab meat over the tomato and mozzarella.
Garnish with basil, balsamic reduction and additional Old bay season.

How to make a balsamic reduction.

Heat balsamic vinegar in a saucepan over medium heat until boiling. Turn the heat back to medium-low and continue to simmer until reduced by about half and thickened. The bubbles will start to pop slower when the reduction is ready. Stir occasionally to keep it from burning. Keep in mind the reduction will become thicker as it cools

What type of crab do you use in a crab caprese salad?

I like to use the back fin crab meat for the crab caprese salad. The back fin meat of the crab is the thickest, tenderest and sweetest meat of the bay crab. If you can get crabs fresh, steam them with lemon, bay leaves and Old Bay Seasoning. Cool and remove the back fin meat for this salad. You can use the rest of the crab meat for Maryland crab soup or my crab corn fritters.

What kind of mozzarella is used for Caprese salad?

I use a ball of fresh mozzarella for caprese salad. I love the meatiness of fresh mozzarella for this salad. Slice the fresh mozzarella in 1/4″ slices. Getting 1/4″ thickness can be difficult. To make it easier on yourself, pop the mozzarella in the freezer for 30 minutes and then slice in a semi solid state.

Can you make crab caprese ahead of serving?

I believe that crab caprese salad is best when served fresh. If you don’t have the option to slice and assemble the salad fresh, make it 30 minutes ahead, cover with plastic wrap and chill in the refrigerator. Add the balsamic reduction and basil at the time you serve the salad.

Caprese Salad Sandwich with crab

As I am writing this post I thought crab caprese would make a delicious sandwich! But the more I thought about it, I was picturing the crab pieces falling out of the sandwich as it was picked up to take a bit. I would suggest making a crab cake or a fried soft shell crab to make a caprese salad sandwich with crab.

Printable Crab Caprese Salad recipe:

Yield: 4 servings