- 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.
NotesThis 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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