Crab Caprese Salad
8 oz (1 cup) Louisiana Jumbo Lump Crab Meat
8 oz package of fresh Mozzarella pearls
2 cups grape tomatoes, sliced in half
8 Fresh basil leaves, torn into small pieces
4 Tbsp White balsamic vinegar
2 Tbsp Grapeseed Oil
¼ tsp sea salt
1 tsp sugar
1. Whisk together vinegar, oil, salt & sugar.
2. Toss in mozzarella and grape tomatoes & refrigerate for 30 minutes to marinate.
3. Slowly stir into lump crab meat, being careful as to not break up pieces.
4. Plate and garnish with additional fresh basil leaves before serving.