BackstoryThis is one of my Father Inlaw's favorite recipes. One of the first dishes he ever made for me was this one and I was hooked ever since.
It's really a great salad for pairing wine with. You've got crab and lemon in the marinade, which makes it a great candidate for Sauvignon Blanc. You can go with something from New Zealand or elsewhere, or you could go with a Pouilly Fume which is a Sauvignon Blanc from France known for having a "smoky" character. That would work well with the grilled radicchio flavors.
I was thinking Albariño at first but switched to St. Supéry Sauvie B from Napa Valley at the last minute. These are seafood friendly wines to be sure.
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- 1/2 pound white asparagus, blanched
- 1 pound fresh crab meat, cooked
- 2/3 cup extra virgin olive oil
- 2 TBSP extra virgin olive oil
- 2 lemons
- 1 TSP Old Bay seasoning
- ½ cup finely chopped fresh mild herbs (parsley, thyme)
- ¼ cup sour cream
- 1 head of radicchio
- Salt and Pepper
- 2 TBSP chopped parsley for garnish (optional)
- 1/4 cup grated parmesan cheese for garnish (optional)
- Preheat grill to high. In small bowl mix together 2/3 cup olive oil, juice from lemons and herbs. Marinate white asparagus in ¾ of the mixture for 35-40 mins. Sprinkle a pinch of salt and pepper over top. Keep the remaining ¼ off to the side.
- Brush radicchio on both sides with 2 TBSP. olive oil, and grill on each side for 4-5 minutes. Set aside. In a new small mixing bowl toss crab meat, sour cream, Old Bay seasoning with remaining ¼ olive oil and herb mixture.
- To serve, fan out red endives on a small plate followed by white asparagus on top. Then spoon crab mixture on top of white asparagus.