Check out this recipe from Stoller Vineyards in Dayton, Oregon. Stoller has a LEED certified winery facility. To find out more about Stoller winery, see the article about the facility.

Cheers! Kathy

Blanquette of Oregon Dungeness Crab

Serves 4 as an appetizer

Ingredients:

1 lb Dungeness Crab Meat, picked clean of any shells

1 stalk celery, minced fine

1 small shallot, minced fine

½ c Stoller Estate Exclusive Riesling

1 c heavy cream

½ t white pepper

½ t curry powder

½ t cayenne pepper

zest of ¼ lemon

salt to Taste

2 T minced chives

10-20 toast points

Directions:

1. Place crab in clean dish towel and squeeze excess water out, then set aside.

2. Place shallots, celery and wine in small sauce pan and reduce until almost dry.

3. Add cream to sauce pan and cook over low-medium heat until thick and bubbly (15 minutes).

4. Season with salt, curry, white pepper and lemon zest.

5. Add Dungeness crab and heat through.

6. Spoon over toast points and sprinkle with chives.

Recipe created by Melissa Burr, winemaker

Provided by Stoller Vineyards, Oregon