Lump Crab and Citrus Salad with Avocado

Colin Crowley, Terlato Wines International

 

As executive chef for Terlato Wine Group and Terlato Wines International, Colin Crowley prepares meals for a demanding audience: the world’s great winemakers. At Terlato’s Tangley Oaks headquarters in Lake Bluff, visiting winemakers can chat with the chef in his gourmet kitchen as he prepares a meal to accompany their libations. Colin presents his crab salad recipe here, featuring fresh vegetables and herbs you can get locally. He recommends pairing it with Sanford Chardonnay from Santa Barbara County.

 

 

Makes 12 servings

Ingredients

3 pounds fresh lump crab     

One-third cup minced fresh fennel bulb (anise)     

One-third cup minced celery     

¼ cup minced shallot     

¼ cup minced red bell pepper     

1½ teaspoon orange zest     

1 tablespoon chopped chives     

1 tablespoon chopped parsley     

Juice of 1 orange     

½ lemon     

½ cup extra virgin olive oil     

Salt and pepper to taste     


Mix all ingredients together, let sit for at least one hour in refrigerator.  

For Garnish and Topping 

1 pound of maché (lambs' lettuce)    

4 fresh avocados, minced

To Serve 

Warm crab mixture on a small sheet pan in a 450°-degree oven for approximately 3-5 minutes.    

Arrange maché on plate, and spoon about 2 to 2½ oz. of crab mixture over greens; sprinkle avocado on top.