Wine Pairing: Rodney Strong Estate Charlotte’s Home Sauvignon Blanc

Red Chile Dressing

  • 1⁄2 cup mayonnaise
  • 1⁄4 cup Mae Ploy Sweet Chilli Sauce
  • Grated zest and juice of 2 limes
  • 1⁄4 teaspoon Tabasco sauce
  • 1 tablespoon minced fresh chives
  • Kosher salt and freshly ground pepper to taste

Crab Salad

  • 2 ripe avocados, halved lengthwise and pitted
  • 1 ripe mango, peeled and cut from the pit
  • 8 ounces fresh lump Dungeness crabmeat, picked over for shell
  • 2 tablespoons minced fresh chives
  • Kosher salt and freshly ground pepper to taste

Directions:

  • For the red chile dressing: In a small bowl, combine the mayonnaise, chilli sauce, lime zest and juice, Tabasco sauce, and chives. Stir to blend. Season with salt and pepper.
  • For the crab salad: Scoop the flesh from each avocado half, reserving the skin. Cut the avocado flesh and the mango flesh into 1⁄4-inch dice. In a medium bowl, combine the crab, mango, and chives. Add all but about 1⁄4 cup dressing and mix gently to coat. Gently fold in the diced avocado.
  • Place 1 avocado skin on each of 4 plates, spoon crab salad into each half (you may have extra salad), and drizzle with the remaining dressing.
  • Makes 4 first-course servings

Recipe courtesy of Rodney Strong Vineyards