Time for another summer favorite, crab to make its way onto our plates. This recipe also makes use of another seasonal summer favorite, red ripe tomatoes.
Adds Russ, “This light, unoaked and friendly wine, a blend dominated by Sauvignon Blanc, Viognier and Muscat Canelli, is punctuated with three distinct elements emanating from each grape variety used in the blend: tropical citrus, peach and floral notes. Crab and tarragon give the sensation of sweetness on the palate without sugar, as does this wine. Acidity in the tomato and the aromatic herb pair one-for-one with the crisp and scented nuances of the wine.”
- 1 Tblsp olive oil
- 4 large ripe tomatoes
- 4 Tblsp fresh bread crumbs
- 2 Tblsp minced fresh Italian parsley
- 2 Tblsp minced fresh tarragon
- 2 Tblsp minced green onion (tender white part)
- 4 cloves garlic, minced
- 8 oz. crab meat, cleaned
- salt & freshly ground black pepper
- extra virgin olive oil for drizzling
- Preheat the oven to 400 degrees F.
- Cut the tomato bottoms off just enough so that they can stand on their own. Cut the tops off and scoop out the pulp, reserving for the filling. Place the tomatoes top down on a paper towel to drain for a few minutes.
- In a large ovenproof skillet, heat the oil over medium high heat. Place the tomatoes, tops down, in the skillet and cook until the edges begin to brown, about 1 minute. Remove the skillet from the heat and turn the tomatoes over to top side up.
- In a small bowl, combine the reserved tomato pulp, bread crumbs, herbs, green onions, garlic and crab meat. Season with salt and pepper and stuff into the tomatoes. Drizzle liberally with the extra virgin olive oil and bake for 15 minutes or until the stuffing has browned.
- Serve warm with any remaining pan juices spooned over top.
Sounds like a great match! Enjoy. -alyce eyster