Chesapeake Crab Crackers
This dairy free and pescatarian recipe serves 14. One serving contains 23 calories, 2g of protein, and 1g of fat. A mixture of salt, worcestershire sauce, paprika, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.
Instructions
Place crab in a medium bowl and lightly shred with a fork.
In a small bowl, whisk together mustard, Worcestershire, lemon juice, paprika, and hot sauce.
Stir crab and dressing to combine.
Mix in celery. Season with salt and pepper to taste.
Let crab sit in refrigerator for one hour for flavors to blend.
Top each cracker with one tablespoon crab salad.
Recommended wine: Chardonnay, Muscadet, Riesling
Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.
Foley Estate Winery Sta. Rita Hills Chardonnay
Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.