Appetizers are great to have during a Christmas or holiday open house. Consider this recipe from Stoller Vineyards in Dayton, Oregon. Start planning your holiday menus now and you’ll have a wonderful event.

Cheers! Kathy

Blanquette of Oregon Dungeness Crab

Serves 4

Ingredients:

1lb. Dungeness Crab Meat, picked clean of any shells
1 stalk celery, minced fine
1 small shallot, minced fine
½ cup Stoller Estate Exclusive Riesling
1 cup heavy cream
½ teaspoon white pepper
½ teaspoon curry powder
½ teaspoon cayenne pepper
zest of ¼ lemon
salt to taste
2 tablespoons 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 is 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.

Prepared for Stoller Vineyards  by Winemaker Melissa Burr.