Crab Salad paired with St. Supery Sauvignon Blanc

by St. Supery on May 13, 2010



12 OZ fresh Dungeness crabmeat
1 cucumber, peeled and sliced
1 ripe mango, peeled and cut into 1/4-inch dice
1 ripe avocado, peeled and cut into 1/2-inch dice
2 shallots, finely chopped
1 OZ chives, finely chopped
2 cups mixed greens
1/3 cup extra virgin olive oil
2 lemons
1/2 cup oyster sauce
1/2 cup soy sauce
1 TSP sugar
1 tsp rice wine vinegar
1/4 OZ fresh grated ginger
Salt and freshly ground pepper to taste

Mix together the last 5 ingredients in a small saucepot, and reduce several minutes over medium heat until slightly thickened, set aside.

Mix the olive oil with juice from the 2 lemons and set aside. Heat a pan with 1/8-inch of vegetable oil to 350 degrees, add the lotus root slices and fry until light gold and crisp.

Season the cucumber slices and distribute in the bottom of four ring molds. Season the mango cubes and place on top of the cucumber. Drizzle 1 tbsp of the soy reduction over the mango. Slice the avocado and lay the slices over the cucumber.

Mix the crab, shallots, 2 TBSP of the lemon vinaigrette, 1 TSP of the soy reduction and season. Mix the herbs with 1 TSP of the vinaigrette and mound on top of the salad.

Drizzle remaining vinaigrette around, serve and enjoy!

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