Crab Meat Salad with Pear & Mint

Recipe Date:
November 19, 2015
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 1 tsp Lemon zest
  • 2 tbsps Lemon juice, fresh
  • 5 tbsps Olive Oil "A Touch of Citrus" *
  • 1/4 tsp Sea salt & cracked, black pepper
  • 2 Ripe Anjou pears
  • 4 tbsps Mint, roughly chopped
  • 10 ozs Dungeness crab meat
Directions
  1. Open a bottle of Vina Robles Sauvignon Blanc, and pour yourself a glass!
  2. In a small bowl, combine lemon zest, lemon juice and Olive oil “A Touch of Citrus”. Season to taste, set citrus-vinaigrette aside.
  3. Cut Anjou pears into small cubes, add chopped mint and mix carefully.
  4. Divide pear-mint mix among four plates.
  5. Arrange Dungeness crab meat on pear bed and drizzle with the citrus-vinaigrette.
  6. Enjoy this light and very refreshing appetizer with the rest of the Vina Robles Sauvignon Blanc.

Hints

  • Serve with grilled flat bread or crispy French baguette.
  • Use orange zest and juice instead of lemon.
  • Substitute pears with Hass avocados.