• time to indulge.



    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 



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