Crab Contessa Recipe
lump crabmeat, tomatoes, caper aioli, fried eggplant
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Ingredients
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Crab Contessa Ingredients
Method
Crab Contessa Preparation
- 1
Prepare the Capers Aioli
In a bowl, combine mayonnaise, lemon juice, minced garlic, and capers. Mix well and season with salt and pepper to taste. Set aside.
- 2
Prepare the Eggplant
Slice the eggplant into rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 3
- 4
Fry the Eggplant
In a large skillet, heat oil over medium heat. Fry the breaded eggplant slices until golden brown on both sides. Remove and place on paper towels to drain excess oil.
- 5
Assemble the Dish
On a serving plate, layer the fried eggplant slices, top with the diced tomatoes, and then add the lump crabmeat. Drizzle with the capers aioli before serving.
