Tomatoes, mozzarella cheese, and basil are a classic Italian combination, as in Margherita pizza (and my Margherita frittata) and in Caprese salad. This is my take on that salad.
I wanted to add some meat or seafood and went with crab. My market sells, in the seafood case, cooked crab leg clusters that have crab legs about 8 to 10 inches long. I decided to go with those rather than getting fresh or canned crab meat in order to get actual pieces of crab leg to put on the salad. I only added about 2 ounces of crab (maybe even a little less) as the mozzarella provided plenty of additional substance for the salad. You could use crab meat instead.
For tomatoes, Trader Joe’s has those nice mini heirloom tomatoes which I used here, cut in half. Larger tomatoes, sliced, as typically used for Caprese salad would be an equally good option.
The standard Caprese salad does not include lettuce. I like lettuce. Also, larger tomatoe slices can be nicely arranged on the plate, while putting the small tomatoes down on the plain plate would look a little bare.
Then came the question of how to dress the salad. When I first had the idea of doing this salad with crab, I immediately thought about a lemon vinaigrette, as lemon juice always complements seafood nicely. But in looking at recipes online for Caprese salad, a common instruction was to only use olive oil, as vinegar would not go with the mozzarella (though there were several Caprese salad recipes featuring a balsamic reduction). I came up with a two-step compromise. I composed the salad with everything but the mozzarella. I made a vinaigrette using half the lemon juice I would normally use (1 teaspoon of lemon juice with 2 tablespoons of oil rather than 2 teaspoons, the standard 3-to–1 ratio). I put this on the salad and it gave a very subtle lemon flavor without being acidic. I then added the mozzarella and some whole basil leaves and spooned a little more olive oil over those. I think this worked well and accomplished what I had set out to do.
Crab Caprese salad
basil, torn into pieces with some whole leaves for the top
3 tablespoons olive oil
1 teaspoon lemon juice
Arrange lettuce, tomatoes, crab, and the torn basil pieces on the plate. Whisk or shake in a small jar 2 tablespoons of the olive oil and the 1 teaspoon of lemon juice. Pour over the salad. Put the mozzarella and whole basil leaves on the salad. Spoon the remaining olive oil on the mozzarella and the basil leaves.