I may have received one of the best gifts EVER from some club members in the tasting room this weekend: 8 freshly caught Dungeness crab from Netarts Bay on the Oregon coast.  Seriously, who are these people??  They said they only caught 27 that day but still had plenty to give away.  27 seems like a lot of crab to me, but 300 is what they catch on a normal day.  Yowza!

I enjoyed half of it on Sunday evening up at the gorgeous Tuscan villa above the vineyard with its owners Carrie and Bernie and my fellow tasting room gal, Christie.  Nothing like overlooking a 200 acre vineyard and beautiful garden with fresh crab and organic veggies from to match.  Oh, and wine.  Plenty of Oregon wine.

Today, those crabbies weren’t quite as fresh as they were on Sunday but they were still delicious and needed some attention.  So, I sat out in the sunshine in my new backyard, surrounded by fruit trees, flowers, herbs, and veggies, and shelled a huge bowl full of crab.  Bernie sent me home with some peas from his garden and I knew I wanted to include those in this salad.  I searched for a recipe and put 4 or 5 different ones together and used what I had in the herb garden.  I’m pleasantly surprise with how delicious this summer meal turned out. Enjoy!

Dungeness Crab Stuffed Avocados with Snow & Snap Peas


1 pound fresh crab meat
3 ripe avocados, halved
1 cup snow and/or snap peas, chopped into 1/4 inch pieces (1 cup total, not each unless you really like peas)
2+ tbsp fresh basil
, chopped
1 tbsp fresh chives, chopped
2 tbsp shallot, diced
juice and zest of one medium lemon

3 tbsp mayo
salt and pepper, to taste


Slice avocados in half and scrape out some of the middle to make room for the crab salad.  What you do with the excess avo is up to you.  Garnish the top, turn into guac, save for your morning scramble…

Mix up the rest of the ingredients in a bowl and make sure to taste as you go.  I over salted mine just a little bit.  Then, stuff dem avocados and dig in.  I ended up putting mine over a bed of lettuce and making it a green salad.

The only sad part about this meal is that I didn’t have a single bottle of wine in the house to enjoy.  I was craving my all time favorite summer white: 2011 Coeur de Terre Pinot Gris.  It citrusy, herbal and so so delicious.  My pal Ryan works there and has hooked me up with probably a case of it.  Can’t get enough!

Well folks, I hope you receive a delicious gift from some good people this week.  Maybe you’ll need to give a gift first…



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One comment on “Dungeness Crab Stuffed Avocados with Snow & Snap Peas

  1. NubianOR on said:

    Oh how wonderfully delish. I need to come hang out with you.

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