The end of Dungeness Crab season may be drawing near, but a lot of the Washington beers and wines that pair so well with Dungeness Crab are being released or getting ready to be released. I released developed this recipe for a wine and food pairing dinner to pair with Siegerrebe using winter greens from the garden. I needed to tweak it a bit. The second time I made the curry dressing, Ed and I agreed that I hit on something that would pair with a variety of beverages.
Freshly Cracked Dungeness Crab
Assorted Claytonia (Miner’s Lettuce), Mache, Spinach, Pea Shoots
Green Curry Vinaigrette:
1/4 cup freshly squeezed lime juice
2 TBS Green Thai Curry Paste
1/2 tsp freshly ground black pepper
1 TBS Siegerebbe or white wine vinegar
1/4 cup vinegar
Mix your assorted greens together. Top the greens with the fresh crab. Blend the curry vinaigrette ingredient together and drizzle over the salad.
Although I used winter greens and crab, I can totally see this being modified in the spring with shrimp and spring greens to pair for a Rosé. What other pairing ideas/modifications do you have?