Parmesan Tomato Crab and Seafood Salad
SALAD
• 6 oz King & Prince Seafood Jumbo Crab Sensations
• 1 oz Roasted red peppers, diced
• 1/2 oz Bermuda onion, diced
• 1 oz Tomato, diced and seeded
• 2 ea Italian parsley, chopped
• 1 ea fresh basil chiffonade
• 1 ea Garlic clove, minced
• 1/8 cup Olive oil
• Kosher salt to taste
• Fresh ground pepper to taste
PARMESAN CRUSTED TOMATO
• 1 ea Heirloom tomato, thick sliced
• 1/4 cup All-purpose flour, seasoned with salt and pepper
• 1/4 cup Panko bread crumbs
• 2 Eggs
• 2 Tbsp Dijon mustard
• 1/8 cup Parmesan cheese, grated
• 2 sprigs Fresh basil
• Kosher salt to taste
• Fresh ground pepper to taste
Directions
SALAD
- Add the first 10 ingredients in a bowl and let chill for 8 hours.
PARMESAN CRUSTED TOMATO
- Season flour with salt and pepper.
- Season panko with Parmesan cheese, fresh basil, salt and pepper.
- Whisk the eggs with Dijon mustard.
- Bread the tomatoes, first dip in flour, then egg and panko.
- Fry until golden brown.
- Top the crispy tomato with the crab salad and drizzle with balsamic glaze.
Your Partner in Culinary Excellence
Customer Portal