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This recipe is from the kitchen of Executive Chef Ian Rynecki. Serves 4.

Ingredients

FOR THE CILANTRO CREAM
3 tablespoons crème fraîche
2 tablespoons buttermilk
1 teaspoon lime juice
1 tablespoon cilantro
1 jalapeño pepper
Heavy pinch of salt

FOR THE SALSA
8 oz cleaned jumbo lump crab meat
½ cup of your favorite tomato salsa
1 package of naan (or pita), warmed in the oven and cut into 2×2 inch squares
4 oz English cucumbers, cut into ¼ inch pieces
2 scallions, each thinly sliced on an angle
3 sprigs parsley, picked
5 red radishes, each cut into 8ths
Romanesco cauliflower, cut into approximately 1 inch pieces
2 tablespoon extra virgin olive oil

Method

FOR THE CILANTRO CREAM
Small dice the jalapeño pepper, removing the seeds and white interior. Finely chop the cilantro. Combine remaining ingredients with a whisk.

FOR THE SALSA
Roast the cauliflower and radish at 400 °F for 6-8 minutes. Let cool. Spread crème fraîche on the bottom of a small serving bowl.

Toss tomato salsa with roasted cauliflower and radish, scallions, cucumber, and parsley.

Top the crème fraîche with the crab and vegetable mixture, finish with a light drizzle of extra virgin olive oil.

 

Pairs well with our 2016 Viognier.

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