Crab and Seafood Caprese
Mrs. Friday’s® Crab Sensations® with Grapefruit, Avocado and Heirloom Tomatoes with an Herb Dressing.
Menu Part
Ingredients
| 3 | Ounces | Jumbo Crab Sensations® (Item# 004630) |
| 1/4 | Cup | Avocado, Diced |
| 1/2 | Cup | Extra Virgin Olive Oil |
| 1 | Tablespoon | Dijon Mustard |
| 1/4 | Cup | Balsamic Vinegar |
| 1 | Each | Heirloom Or Beefsteak Tomato |
| 1/4 | Cup | Fresh Basil, Chives And Parsley |
| 3 | Each | Grapefruit Segments |
| 1 | Cup | English Cucumbers, Sliced Thin |
| To | Taste | Salt And Pepper |
| 3 | Each | Multi Color Cherry Tomatoes, Sliced |
Directions
- Place a ring of overlapping, thinly sliced cucumbers around the perimeter of a dinner plate.
- Slice two ¼" thick slices of heirloom tomatoes, cut in half and place inside the cucumber ring.
- Make an Herb dressing by puréeing ¼ cup of basil, chives and parsley with extra virgin olive oil. Add a tablespoon Dijon mustard and ¼ cup balsamic; salt and pepper to taste.
- Gently break apart the Crab Sensations® retaining the larger crab particulates.
- Mix 1/8 cup of dressing with Crab Sensations®, fold in ¼ cup of diced avocado.
- Place in a ring mold and gently press into the center of the plate.
- Section a grapefruit by cutting between the piths; garnish the salad with three large segments.
