JCB LIVE Wine Styles: We are Going Deep with Dungeness Crab Salad Served Two Ways

When we think of California, we think of the ocean and fresh seafood and it just happens to be Dungeness crab season! In this episode, Chef Rafael and Jean-Charles Boisset make some very delicious crab salad served with avocado and on a tostada paired with the DeLoach Russian River Valley Pinot Noir, Chardonnay and Zinfandel. Find these wines near you: https://www.boissetcollection.com/about/locator Recipe: 1 pound Dungeness crabmeat, picked over to remove any shell or cartilage 1 stalk celery, peeled, and cut into 1/8-inch dice 4 teaspoons finely sliced fresh chives 1 teaspoon minced fresh tarragon leaves 1/3 cup prepared mayonnaise 3 tablespoons sour cream 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon Dijon mustard Kosher salt and freshly ground pepper Serving suggestions: Toasted hot dog rolls or Boston or Bibb lettuce leaves Directions In a medium bowl, lightly toss the crabmeat, celery, chives, and tarragon together. In a small bowl, stir together the mayonnaise, sour cream, lemon juice, and mustard. Add the dressing to the crabmeat mixture and stir until just coated. Season with salt and pepper to taste. If not using right away refrigerate until ready to serve.