Lump Crab Salad
You can never have too many main course recipes, so give Lump Crab Salad Head to the store and pick up green onions, lime rind, mint, and a few other things to make it today. To use up the lime rind you could follow this main course with the Key Lime Cupcakes as a dessert. From preparation to the plate, this recipe takes about 24 minutes.
Instructions
To prepare dressing, combine lime rind, juice, oil, sugar, fish sauce, salt, and ground red pepper, stirring with a whisk.
To prepare salad, place celery and next 4 ingredients (through crabmeat) in a medium bowl; toss gently to combine.
Drizzle dressing over salad; toss gently to coat.
Place 1 lettuce leaf on each of 4 plates; spoon 1 cup salad into each leaf.
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. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.
![Foley Johnson Carneros Chardonnay]()
Foley Johnson Carneros Chardonnay
Aromas are concentrated and complex in our 2016 Carneros Chardonnay. Notes of grilled peach, pear, buttered croissant, and vanilla set the stage for a rich, and full-bodied Chardonnay. The aromas expand on the palate with mouthwatering flavors of pear, apple crisp, honeysuckle, toasted coconut, and vanilla wafer. This wine’s balance and structure coupled with its bright acidity makes it an age-worthy wine to be enjoyed for several years. Enjoy this beauty with a succulent roasted chicken and wild mushroom risotto.