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Prep Time: 15 Minutes
Yields: 4 Servings

Panzanella is simply a bread salad invented by Italians as a great way to use everything, including day-old bread. Lump or claw, Dungeness, blue or Jonah are all great crabmeat choices for this salad.

1 pound crabmeat, picked over for shells and cartilage
4-6 slices day-old French or similar bread, cubed
6 ripe plum tomatoes, seeded and cut into eights
2 cloves garlic, thinly sliced
1 small cucumber, seeded and thinly sliced
1 medium red onion, chopped
2 tbsps chopped Italian parsley
½ cup extra virgin olive oil
2 tbsps distilled white vinegar
1 tsp balsamic vinegar
1 cup loosely packed basil
¼ cup capers, drained
kosher salt and freshly ground black pepper to taste

In a medium non-stick skillet, toast bread cubes over medium heat until lightly browned on all sides. Transfer to a large salad bowl. Add tomatoes, garlic, cucumber, onion, parsley, oil and vinegars to bread. Toss and let sit 1 hour at room temperature. When ready to serve, tear basil into bite-size pieces and add bowl. Stir in capers. Divide salad among 4 individual salad bowls and top each with one-quarter of crabmeat. Season to taste with salt and pepper and serve immediately.























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