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Pixie Crab Salad

Recipe Date: February 24, 2020
Serving Size: 4
Prep Time: 15 Minutes
Difficulty: Easy
Measurements: Imperial (US)

Pairs beautifully with our 2017 Roussanne from the famed Bien Nacido Vineyard in the Santa Maria Valley.

Ingredients

  • 8 ounces fresh lump crabmeat
  • 2 tablespoons green onion, chopped
  • 1 cup English cucumber, peeled, seeds removed and diced small
  • 2 teaspoons fresh jalapeño, minced (optional)
  • 3 pixie tangerines, peeled and segmented
  • ¼ cup citrus-thyme vinaigrette (recipe follows)
  • Sprouts or microgreens, for garnish
  • Crushed pink peppercorns, minced scallions, snipped chives, or tangerine zest, for garnish (optional)

Directions

Combine the crabmeat with onion, cucumber, jalapeño, and tangerine segments in a small bowl. Mix a few spoonfuls of the vinaigrette into the crab mixture and gently toss together until moistened.

Mold the crabmeat into a terrine, ring, or small bowl, then unmold onto a serving plate.
Garnish with sprouts or microgreens or fresh salad greens or other optional garnishes mentioned above. Serve with a glass of 2017 Roussanne and enjoy!

Citrus-Thyme Vinaigrette:
(Makes about 1 cup)

4 tablespoons white wine vinegar
¼ cup tangerine juice
1 tablespoon minced shallots
2 teaspoons tangerine zest
1 teaspoon fresh chopped thyme
2 teaspoons honey
2 teaspoons Dijon-style mustard
2 teaspoons orange blossom water
½ teaspoon Himalayan pink sea salt
¼ teaspoon ground black pepper
½ cup olive oil

In a small bowl whisk together vinegar, juice, shallots, zest, thyme, honey, mustard, orange blossom water, salt, and pepper. Gradually whisk in olive oil until blended.

This will keep for 1 week in the refrigerator.

By Chef Robin Goldstein, from her book, A Taste of Ojai: Flavors of the Valley. Photo by Andrea Russell.


We regret to inform you that per the County of Ventura's newest guidance as of 5pm on Wednesday, July 1st, we are unable to provide any onsite enjoyment of wine at this time. We are not accepting Reservations for this weekend and have emailed anyone who had made a reservation prior to the release this new information. We apologize for the convenience. If you have any questions, please email us at info@topawines.com. Thank you for your continued support and patience as we navigate the constant changes.

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