Crab Caprese

Crab and Seafood Caprese

Mrs. Friday’s® Crab Sensations® with Grapefruit, Avocado and Heirloom Tomatoes with an Herb Dressing.

Menu Part


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


  1. Place a ring of overlapping, thinly sliced cucumbers around the perimeter of a dinner plate.
  2. Slice two ¼" thick slices of heirloom tomatoes, cut in half and place inside the cucumber ring.
  3. 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.
  4. Gently break apart the Crab Sensations® retaining the larger crab particulates.
  5. Mix 1/8 cup of dressing with Crab Sensations®, fold in ¼ cup of diced avocado.
  6. Place in a ring mold and gently press into the center of the plate.
  7. Section a grapefruit by cutting between the piths; garnish the salad with three large segments.

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