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Dungeness Crab, Red Watermelon with Strawberry Rhubarb Vinaigrette and Fresh Tarragon
Dungeness Crab, Red Watermelon with Strawberry Rhubarb Vinaigrette and Fresh Tarragon

Pair with La Crema Pinot Noir Rosé

The fresh crisp watermelon and sweet Dungeness crab make for a refreshing and simple salad for a hot spring day. The watermelon and strawberry aromas found in our Rosé make for a delightful match.

Serves 8 people


Crab Salad Ingredients:
  • 8 oz Dungeness crab meat
  • 8 oz Seedless red watermelon, rind removed, flesh diced 1/2 inch cubes
  • 4 oz Frisee, yellow parts only, stems removed
  • 1 Tb Fresh tarragon stems removed, minced
  • 2 oz Strawberry rhubarb vinaigrette (see recipe below)
  • Kosher salt to taste
Strawberry Rhubarb Vinaigrette Ingredients: (Makes 2 cups)
  • 2 Tb Rhubarb, red parts only, minced
  • 2 Tb Ripe strawberries, minced
  • 2 Tb Shallots, minced
  • 1 tsp Garlic, minced
  • 1/4 cup Rice wine vinegar
  • 1/4 cup Water
  • 1 tsp Worcestershire sauce
  • 1/2 cup Extra virgin olive oil
  • 1 cup Vegetable oil
  • Kosher salt to taste


Crab Salad Preparation:
  1. Combine ingredients in a bowl. Drizzle with vinaigrette and season to taste with kosher salt.
  2. Gently toss and divide between 8 chilled plates. Serve immediately.







Vinaigrette Preparation:
  1. In a large bowl combine the first 7 ingredients and mix thoroughly with a whisk. Season with salt.
  2. Slowly drizzle the olive and vegetable oils into the mixture and whisk until vinaigrette is emulsified.
  3. Check vinaigrette for seasoning and adjust if necessary. Refrigerate until needed.

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