The holidays are upon us and that means it's time to enjoy Crab from the Sonoma coast. My husband Justin went early morning crab fishing a few weeks ago and brought home fresh crab to feast on!

Enjoy a glass of luscious bright Alexander Valley or Sonoma Coast Chardonnay... or a bottle of California Brut Sparkling or a Vintage Champagne.

Crab Butterleaf Lettuce with Verjus Vinaigrette | serves 4

1 pound fresh cooked crab meat
3 tablespoons Terra Sonoma Verjus
1 ½ tablespoon Dijon mustard
1 ½ tablespoon chopped fresh tarragon
Salt and freshly ground pepper, to taste
5 tablespoons olive oil
2 heads butter lettuce, torn into large pieces
1 avocado, peeled, pitted and cut into slices
    
IN A SMALL BOWL, whisk together the Verjus + mustard + tarragon + salt + pepper. Add the olive oil in a slow, steady stream, whisking constantly until smooth and blended.

In a large bowl, combine the lettuce with about 2 tablespoons of the dressing and gently toss to coat the lettuce evenly. Transfer the lettuce to a chilled platter.

COMBINE CRAB with about 1 tablespoon of dressing and gently toss to coat evenly. Scatter crab over the lettuce and garnish with the avocado. Pass the remaining vinaigrette.

Cheers from California!
Karin