With crab season upon us, it’s time to pair two of our favorites – crab and Taft Street Chardonnay. We are serving this at the Wine Road’s annual Wine and Food Affair, November 2nd and 3rd.
INGREDIENTS:
- 6 slices bacon
- 1 tablespoon butter
- 1 chopped onion
- 1 diced green pepper
- ½ cup diced celery
- 2 minced garlic cloves
- ½ cup Taft Street Chardonnay
- 1 tablespoon fresh basil
- 1 teaspoon fresh black pepper
- 1 teaspoon dried thyme
- 2 teaspoons Worcestershire sauce
- 4 potatoes, peeled and diced
- 1 ½ quarts chicken stock
- 1 quart ½ and ½
- 1 teaspoon saffron threads
- meat from 3 fresh crabs
- parsley
INSTRUCTIONS:
- Brown bacon. Allow to cool, crumble and set aside.
- Melt butter and add onion, green pepper, celery and garlic and cook for 10 minutes. Pour in Taft Street Chardonnay and bring to a simmer, adding pepper, thyme, and Worcestershire sauce. Add potatoes and chicken stock, bring to a boil, and then simmer for 10 minutes.
- Add bacon and cook until potatoes are cooked, another 15 – 20 minutes. Stir in saffron threads and ½ and ½. When heated through serve with parsley as a garnish.