Citrus Crab "Endivini"
Paired with 2007 Humanitas Sauvignon Blanc
Serves 4-6 people

Ingredients:
12 oz picked dungeness crab
1 oranges - zest, segment, and save juice
2 tbsp fresh tarragon - chopped
2 tbsp chives - chopped
4 tbsp a good extra virgin olive oil
salt and ground black pepper

 

Method:
Pick through crab to make sure there are no pieces of shell. Mix crab with orange segements, a little zest and juice, chopped herbs, extra virgin olive oil. Season with salt and ground black pepper.

Serve on:
Crostini (sliced baguette grilled on bbq, brush with olive oil and rubbed with clove garlic) or in endive leaves (cut end off endive. Peel leaves away and rub cut end of endive leaf on halved lemon to prevent it from oxidizing)

Small Lot Wine Tours is fortunate to have Elizabeth Binder, owner of Delicious Dishes and executive chef of Bar Bambino in San Francisco, as our consulting chef. She can prepare the perfect meals for your next party, no matter how big or small. To learn more or to contact Elizabeth email her at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .