CRAB CAPRESE – A Culinary Journey Back to Happiness

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“There is a place full of magic, a place where the sea meets the sky and the sun shines down on the hillsides. It is the Isle of Capri, where beauty and wonder combine to create a paradise on earth.”


Hi there,

After a very upsetting couple of days, it was time to get back to preparing dinner. Instead of thinking about what I would make, my mind wandered to Italy and happier times. Standing in front of the refrigerator with the door opened, I spied a can of crabmeat and some cherry tomatoes. I opened the cheese drawer and found some mozzarella pearls. Ah, Caprese salad would transport me back to my happy place. But I was craving something warm. Then I remembered I had fresh pasta from Wild Grains languishing in the freezer. It looks like I had all the fixings for dinner. Now, I just had to create it.

Time to put on your apron.

                                    CRAB CAPRESE


Recipe by Bernadette

Crab Caprese: A Refreshing Twist on a Classic Italian Salad

Course: DinnerCuisine: ItalianDifficulty: Easy Peasy


Cooking time




  • 8 ounces 8 lump crabmeat

  • 2 small containers 2 grape tomatoes in a variety of colors and sizes, halved

  • 4 ounces 4 fresh mozzarella pearls

  • 3 3 scallions, white and green parts finely diced

  • 1 cup 1 fresh basil chopped

  • 3 tablespoons 3 EVOO

  • 1 tablespoon 1 Italian Seasonings

  • 1/2 cup 1/2 pasta water

  • 8 ounces 8 fresh pasta, I used Wild Grains Pasta

  • 1 bunch 1 petite, fresh basil


  • Preheat an oven to 375 degrees F
  • Put the tomatoes and scallion on a sheet pan and sprinkle with the EVOO and Italian Seasonings
  • Cook the vegetables until they blister, and then add the crabmeat. Return the tray to the oven and cook until the crabmeat is lightly browned.
  • Bring a pot of salted water to a boil and add pasta of choice. Cook until al dente.
  • Drain the pasta, reserving a 1/2 cup of pasta water
  • Return the pasta to the pot and add the ingredients from the sheet pan. Add the mozzarella cheese and the chopped basil. Toss until pasta is cooked (another minute or two) adding small amounts pasta water to the pot to prevent sticking.
  • Put pasta in a serving dish and top with the petite basil.
  • For dessert treat yourself to some limoncello.


  • You may have a great deal of difficulty finding the petite fresh basil. So, reserve some pretty basil and shred it by hand to top the finished pasta. I keep a bottle of homemade seasoned olive oil on hand. To an 8 ounce shaker I add 1/4 cup of Italian Seasonings to shaker and top with olive oil.

32 responses to “CRAB CAPRESE – A Culinary Journey Back to Happiness”

  1. V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
    V.M.Sang says:

    It sounds delicious, but what is EVOO?

  2. This sounds delicious. Crabmeat is hard to find here but I will look.

  3. Angie@Angie's Recipes – Angie's Recipes is an interactive blog dedicated to sharing yummy & creative recipes, helpful cooking hints and tips. Enjoy your visit and spread the word!
    angiesrecipes says:

    Sounds like a really delicious meal! I love crab.

  4. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This looks so good, I love a refrigerator creation! But Bernie, you forgot to invite me!

  5. Linda K – Hi, my name is Linda. I’m just a regular home cook in Toronto who decided to take a leap and start a cooking blog. My blog is meant to be a collection of my favorite recipes, as well as new recipes I discover along the way. I hope I will inspire you to get into your kitchen and try something new.
    Linda K says:

    My favorite kind of recipe, simple yet absolutely delicious!

  6. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles.!/supermegawoman!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    This looks so good!! You really know how to throw things together to make a yummy meal.

  7. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    Chef Mimi says:


  8. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit Penso says:

    Love the idea of adding crab meat to Caprese salad!

  9. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    That looks and sounds amazing, Bernadette. Especially for a hot summer day. I’d like mine at that little table by the sea, thank you. <3 Another excellent dish to try!

  10. Now *that* is a happy place kind of dish. Love the Provencal/Med tablecloth too – I have a similar one in yellow that I use whenever I need my mood lifted.

  11. I forgot to add, I hope you’re doing okay…

    • Hi Jo, thanks for asking. Yes, I am in a better place. My husband had cardiac bypass surgery 3 weeks ago. It definitely was a frightening time but he is recovering and my nerves are a little less frayed.

      • That must have been so worrying… be kind to yourself.

  12. Be still my stomach!!! Why is it I always love your ingredients, you seem to love so much of the same food I do. Another wonderful recipe Bernadette, thank you.

  13. What a great idea, putting these things together! I hope this comforting meal brought peace to your soul after some difficult days. I have never seen or heard of petite basil before, but it certainly is beautiful on top of your dish!

  14. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    Okay, you had me at the crabmeat – delicious!

  15. Sorry to learn of your troubling weeks but happy to know things are better. Nothing like a dish of pasta to make you feel better and your pantry dinner sounds great. We make something similar but without the cheese.

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