Empires Treasure® Crabmeat Caprese Napoleon
Empires Treasure® Crabmeat Caprese Napoleon
Directions
- Toss crabmeat with lemon zest and two ounces of roasted red pepper dressing then reserve.
- Toss spring mix with remaining two ounces of roasted red pepper dressing and place in the center of a chilled salad plate.
- Toss sliced mozzarella with pesto and reserve.
- Place a slice of tomato down then top with a slice of pesto coated mozzarella and finally with a portion of crab. Repeat this process and finish with the crabmeat showing in top.
- Carefully place the three fried basil leaves in the center of the crabmeat like flower petals. Sprinkle shaved parmesan and kalamata olives around the spring mix for garnish.
- Finish by arranging the four quarters around the spring mix and serve this seafood delight.
Ingredients
- 1/2 lb Empire's Treasure® Crabmeat, special
- 4 oz Piancone® Roasted Red Pepper Dressing
- 2 ea Peak Fresh Produce® Lemon(s), zest only
- 1 ea Peak Fresh Produce® Tomato(es), 5x6, sliced
- 4 ea Roma® Cheese, Mozzarella, sliced
- 1/4 cup Roma® pesto sauce
- 1 1/2 cups Peak Fresh Produce® Lettuce, Spring Mix
- 1/4 cup Roma® Olives, Kalamata, pitted, sliced, for garnish
- 1/4 cup Piancone Cheese Parmesan, grated, for garnish
- 2 ea Nature's Best Dairy® Egg(s), hard boiled, cut into quarters for garnish
- 6 leaves ea Peak Fresh Produce® Basil, friend for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
