Lingering sunshine means lighter fare. Indulge in chilled wine, the perfect accompaniment to crab salad and toast slathered with compound butter. Reminiscent of time in Cornwall, UK, with toes in sand, bracing wind, fresh crab and views for days, this recipe herald’s spring’s arrival with fresh wholesome ingredients from land and sea.
1 cup (250 ml) dressed Crab
3 tablespoons (45 ml) mayonnaise
1 teaspoon (5 ml) Old Bay seasoning
1 teaspoon (5 ml) whole grain mustard
1 teaspoon (5 ml) preserved lemon, finely chopped
1 tablespoon (15 ml) red pepper, finely chopped
1 teaspoon (5 ml) shallot, finely chopped
1 teaspoon (5 ml) dill, finely chopped
5 dashes of hot sauce
Season with salt and pepper to taste
Edible flowers and herbs, optional
Mix all ingredients together. Serve in crab shell alongside bread slathered with paprika butter.
Makes 1 loaf
3½ teaspoons (17.5 ml) dry yeast
1⅔ cup (170 ml) water
1 teaspoon (5 ml) black strap molasses
2¼ cups (560 ml) whole wheat flour
1 cup (250 ml) rye flour
2 teaspoons (10 ml) salt
Grease an 8 ½ X 4 ½-inch (20 X 10 cm) standard bread loaf pan.
In a medium size bowl stir together half the water and all of the yeast and molasses. Let stand for 5-10 minutes. Add the remaining water and mix well.
In the bowl of an electric mixer, combine the rye and whole wheat flour and salt. On low speed, slowly pour in the water mixture to form a thick batter. Continue to mix at low speed for approximately 1 minute or until batters begins to come away cleanly from the sides of the bowl and forms a soft, pliable dough.
Place the dough in the prepared loaf pan and cover with a damp dish towel. Proof the dough for about 25-30 minutes or until it has doubled in size.
Bake in oven set to 425°F (225°C) for 30 minutes, then lower the temperature to 400°F (200°C) and bake for an additional 25 minutes. Bread is ready when golden brown and sounds hollow when bottom side is tapped. Remove from pan and let cool on wire rack.
Alternatively, for a lighter bread double proof the dough: once the dough is mixed, place in a bowl and cover with a damp dish towel until doubled in size. Knead the dough once again to knock out the air and then place in the prepared loaf pan. Follow directions for baking.
1 stick salted butter
3 tablespoons (45 ml) honey
1 teaspoon (5 ml) smoked paprika
In a food processor, combine all ingredients. Place in parchment paper, form into a log and roll tightly. Allow to chill in fridge before serving.
Pair With Viognier
Why This Pairing Works
The highly perfumed nature of viognier with its delicate acidity, allows the mild sweetness of the crab to shine. This unfussy wine can be drunk young and its crispness cuts through the richness of the compound butter and mayonnaise.
Born in the French Rhône, where it is the primary white grape of the region, viognier is fruit forward, with an intense floral aroma.
Chile, Canada, USA, France (Languedoc-Roussillon, Rhône, Provence), Australia (great examples in the Barossa valley), South Africa.
Dry, crisp, fruity, full-bodied and rich. Notes of honeysuckle, stone fruit (markedly, apricot), and honey.
Keeping with the seafood theme, viognier pairs excellently with fish pie, if you are not a fan of seafood opt for a baked Brie, Carbonara or bechamel sauce-based recipes.
This original recipe first appeared in the Spring 2022 issue of City Style and Living Magazine.