Soft-Shell Crab & Rosé

To me one the of the best summer pairings is rosé wine and soft-shell crab. However, I have a specific preparation that really speaks to a healthier lifestyle without compromising on flavor. Grilled soft shell with a salsa on a bed of greens!

Start with the salsa so that the flavors have time to meld. I like a zesty cilantro based salsa with the following ingredients:

1 1/2 cups fresh cilantro leaves
2 cloves peeled garlic
1 1-inch piece peeled ginger
1 habanero or jalapeño pepper, stemmed and seeded, or dried red chili flakes to taste
3 tablespoons peanut or olive oil, or neutral oil, like corn or canola
Salt and pepper to taste
Lime juice to taste
8 soft-shell crabs, cleaned

So get the grill clean and hot, then continue with assembling the bed of greens (your choice), I like pea tendrils. Slice in half some grape tomatoes for color, and for a healthier option and richer component add one avocado sliced and divided up. Once all of these items are set, it’s time to turn your attention to the crab. Coat it in a vegetable oil (olive oil smokes too much), and sprinkle with salt and pepper to taste. Grill those crabs to crisp perfection and get ready to enjoy with your rosé wine! I usually go for a wine that is not extremely delicate so it keeps up with the salsa! The wine that I picked was the Zweigelt Rosé, Nigl. Zweigelt is a hybrid of two grapes- Blaufränkisch and St. Laurent, which are fresh and fragrant in nature. Bold and refreshing flavors allow this wine to stand up to the vibrant, lively salsa.