Wine & Food Blog

Friday, October, 19, 2018

Crab, Frisée and Asparagus Salad—Sous Chef Torr Kelso at The Salt Exchange, Portland, ME

The beauty of this salad is in it’s simplicity of very few and very fresh ingredients so you get the full flavor of each element. It’s also a beautiful to the eyes. We’ve included the recipe and four sparkling wine pairing suggestions of varying price points. 


Serving size 1: You’ll want to adjust the recipe for serving more than one person.


Salad Ingredients

1/2 cup local lump crab meat

1 cup frisée

3-5 raw asparagus shoots shaved thin



1 TBSP fresh squeezed lemon juice

1 TBSP Extra Virgin Olive Oil

1/2 TBSP White Balsamic Vinegar

Salt and Pepper



In small bowl whisk together the salad ingredients then set aside. Then in a medium sized-bowl place the crab meat, frisée and shaved asparagus. Pour enough dressing over the salad ingredients to add a bit of brightness and flavor. Be careful not to overdue the dressing. Toss the salad ingredients and dressing together lightly. Being careful not to break up the lump crab meat.  Plate, finish with salt and pepper to taste, and serve immediately.  


Optional Garnish of Lemon-Risotto Croquettes

Standard lemon risotto recipe that is cooled, formed into balls or square shapes like in the photo, and then deep fried or pan fried. A good substitution would be lemon croutons.


Wine Pairing Recommendations

The delicate crab and the slight bitterness of the frisée calls for a wine with good acidity and a delicate balance of fruit that will not overpower the delicate flavors of the salad. A good sparkling wine with fine and persistent fine bubbles is just the thing. Here are three from small producers to try along side the salad.

  • N/V Bailly Lapierre, Crémant de Bourgogne  $16-18
  • N/V Aubry,  Brut Rosé, Champagne  $30-35
  • N/V Baudouin, Brut Prestige, Champagne  $35-40


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