Oregon & Washington Wine Specialists Since 1988

Recipe- Dungeness Crab Salad

Dungeness Crab Salad

Price: $14.95

$13.45 - Any 12 bottles
- regular size (375 or 750 ml)

One of the best sweet Rieslings made in Oregon, from Columbia Gorge fruit....read more

Dungeness Crab Salad
	From the PONTI SEAFOOD GRILL Chef Jake Reagan CRAB SALAD (serves 1) 3 oz. Dungeness crab 2 oz. ripe mango diced 2 slices ripe mango diced 1 tbsp. Italian parsley Chiffonade Zest and juice of 2 tangerines 1 egg yolk 2 cups canola oil 1 bunch chives Salt & pepper to taste Aioli: Add zest, juice and yolk to food processor and process them slowly. Add 1 cup Canola oil until emulsified and add salt & pepper to taste. Chive Oil: Blanch chives in boiling water for 10 seconds in strainer. Then straight from hot water, plunge into ice water. When cold, squeeze out excess water, chop finely, then add to a blender with the other cup of oil. Strain through a coffee filter until clear. To Plate: Toss crab with parsley and enough aioli to coat. In 3-inch diameter ring mold put ½ crab. Then put diced mango on top of crab, then rest of crab on top of that. Garnish with mango slices. Drizzle plate with olive oil. Garnish top with parsley sprig. Serve with Brooks Riesling.

	From the Naturally the Best Recipe Collection of the Alaska Seafood Marketing Institute

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