Crab, Tangerine and Ruby Beet Salad
Makes: about 10 salads
1.5 lbs fresh Dungeness crab
1 cup Crème Fraîche
1 bunch chives (chopped)
4 tangerines - segmented (plus the zest of 1 tangerine)
1 apple - diced
2 large beets
2 bulbs fennel - 1 diced and 1 shaved (save tops for garnish)
Zest of 1 lemon
2 heads butter lettuce
Preheat oven to 400° F. Place beets in roasting pan with water 1/4 inch deep and cook for about an hour, or until beets are tender. When beets are finished peel and slice paper thin with a mandoline.
In a large bowl mix fresh crab with Crème Fraîche, segments of 2 tangerines, chives, tangerine and lemon zest, diced fennel and apple. Season with salt and pepper.
Assembling Crab Roll:
Cut about 10 sheets of plastic wrap, the size of a piece of paper. Each salad will get 6 thinly slices of beets. Lay 3 side by side and 3 more slices right below on top of the plastic wrap. Place about 2-3 ounces of crab salad down the center of the beets and roll it up into a cannelloni shape. Cut the excess ends of the beets on a diagonal.
In a mixing bowl toss butter lettuce with shaved fennel, the rest of the tangerine segments, and some juice of the tangerine. Season with salt and pepper. Place crab roll in center of plate with the butter lettuce mixture down the center. Garnish with the tops of the fennel. If desired, reduce beet juice and garnish plate with rings or brush strokes of beet juice.
Kunde Family Estate Sauvignon Blanc - Block 4SB20