Jordan Wine Country Table - Vol. 14, 2019 - 55

SONOMA DUNGENESS
CRAB SALAD
INGREDIENTS
1 Fuyu persimmon, peeled and julienned
1 Japanese cucumber, thinly sliced on the bias
1 Tbsp seasoned rice wine vinegar
½ tsp kosher salt
1½ cups cooked crab
½ cup hazelnut vinaigrette
1 ripe avocado, sliced and brushed with vinaigrette
¼ cup hazelnuts, roasted, peeled and cracked
3 Tbsp Sonoma Sand* or toasted sesame
1 ounce Jordan Chef's Reserve Caviar
FOR THE CRAB
1 gallon water
2 cups white wine
1 Meyer lemon, juiced and zested
2 bay leaves
1 Tbsp black peppercorns
1 Tbsp fennel seed, toasted
Coarse sea salt as needed
4 live Dungeness crabs (2 to 3 pounds)
FOR THE HAZELNUT VINAIGRETTE
¼ cup Champagne vinegar
2 Tbsp fresh lemon juice
1 shallot, minced
1 tsp white miso (sweet millet miso from
South River Miso preferred)
1 tsp kosher salt
1 tsp honey
1 tsp fennel frond, finely minced
1 tsp chives, finely minced
1 tsp fennel pollen
½ cup roasted hazelnut oil
¼ cup Jordan Estate Extra Virgin Olive Oil
Freshly ground black pepper to taste
Kosher salt to taste
INSTRUCTIONS
For the crab, prepare a large ice bath. In a large nonreactive
pot, bring water, wine and aromatics to a boil
and allow to simmer for 15 minutes. Season the court
bouillon aggressively with sea salt. Bring to a rolling boil,
then carefully slip the crabs into the pot and cover. Once
the crabs have turned bright red (11-14 minutes), remove
them carefully with tongs and plunge into the ice bath
to arrest cooking. Begin to clean crabs as soon as they
are chilled. Place a colander in the sink or over a work
bowl to use as you discard shells and viscera. Remove
the large head shell by firmly grasping the shell with a
kitchen towel and pulling away from the body. Reserve
the shell for presentation. Remove and discard the gills,
then wash the body of all viscera. (If allowed to stay in
contact with the meat, it will stain it an unattractive grey.)
Break the crab in half, then remove the legs. Carefully
crack the legs with a mallet or the back of a kitchen knife.
Try to remove the meat in one piece by bisecting the
body lengthwise and use a chopstick or wooden skewer
to push the meat out of the many cavities. Carefully pick
through the meat and reserve. Crab may be prepared
up to two days in advance and kept well wrapped in the
coolest part of the refrigerator.
For the hazelnut vinaigrette, combine all ingredients
except the oils in a non-reactive bowl. Whisk to combine,
cover with plastic wrap and allow to rest for 30 minutes.
Remove the plastic wrap and slowly incorporate the oils
in a fine stream while whisking to emulsify. Season with
pepper and salt to taste and reserve.
10 minutes prior to serving, toss the cucumber
and persimmon with seasoned rice wine vinegar and
kosher salt. Allow to marinate for 10 minutes.
To serve, carefully fold the crab, marinated cucumber
and persimmon, avocado and ¼ cup hazelnut vinaigrette.
Taste for seasoning, then divide among the four reserved
head shells. Finish with Sonoma Sand, caviar, cracked
hazelnuts and a final drizzle of the vinaigrette.
*Find the Sonoma Sand recipe at jordanwinery.com/recipes.
Serves 4
55
https://www.jordanwinery.com/recipes/sonoma-sand/
Jordan Wine Country Table - Vol. 14, 2019

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