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  • Writer's pictureCharlsie Pecoraro

Crab Avocado Salad with H3 Sauvignon Blanc

Domke Market's April Wine Club featured H3 Sauvignon Blanc that I paired with a spicy crab avocado salad. The wine boasts a citrus aroma followed by a layer of "minerality" & pear flavors with a crisp, clean finish. Perfect for this salad!

Ingredients for this show stopper appetizer!

Cleaned white crab meat - 8oz.

Lemon juice

Ripe Avocados (4 small)

Sea Salt

Remoulade Sauce ( Louisiana brand)

Seafood Magic - Paul Prudhomme brand

Round Cookie cutter

Dice up avocados and put in mixing bowl. Add a tablespoon of lemon juice and a teaspoon of salt, mix carefully and set aside.

Next empty crab into a small bowl and add 3 tablespoons of Remoulade Sauce and a sprinkle or two of Seafood Magic. The Seafood Magic is optional if you don't like things spicy. Mix well.

Put the round cookie cutter on one of your appetizer plates and fill with the avocado mixture. Press down gently to build a sturdy foundation for the crab. Slide the cookie cutter ring up and fill with crab mixture, pressing down lightly.

Slide the cookie cutter ring off and you are ready to serve! Repeat until you have made the number of salads that you need.


Special shout out to Hope at Crimson Blue Boutique for my cute Red Striped Shirt! I purchased it recently during the Boutique Crawl in West Mobile!



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