Empires Treasure® Crabmeat Caprese Napoleon


  1. Toss crabmeat with lemon zest and two ounces of roasted red pepper dressing then reserve.
  2. Toss spring mix with remaining two ounces of roasted red pepper dressing and place in the center of a chilled salad plate.
  3. Toss sliced mozzarella with pesto and reserve.
  4. 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.
  5. 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.
  6. Finish by arranging the four quarters around the spring mix and serve this seafood delight.


  • 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