Cold Crab Salad
In a bowl, combine crab meat, fennel, celery, orange pepper and purple onion. Set Aside.
In separate bowl, emulsify the olive oil, orange and lemon juice and season with salt and pepper. Just before serving, pour the dressing over the crab and add the orange peels as garnish.
500 grams of crab meat
1 fennel bulb, cut in fine julienne pieces
1 cup of celery, cut in fine julienne pieces
2 tablespoons orange bell pepper
1 orange, peeled and segmented
½ cup purple onion, chopped in small cubes
2 tablespoons extra virgin olive oil
3 tablespoons orange juice
1 teaspoon lemon juice
The creamy and citrusy palate of this Chardonnay complements the fibrous crab meat very well, with its citrus marinade and the salty-sweet touches the orange gives it.