Crab Meat Salad with Pear & Mint

Crab Meat Salad with Pear & Mint
Recipe Date:
November 19, 2015
Cook Time:
Imperial (US)
  • 1 tsp lemon zest
  • 2 tbsps lemon juice, fresh
  • 5 tbsps olive oil
  • 1/4 tsp sea salt & cracked, black pepper
  • 2 ripe Anjou pears
  • 4 tbsps mint, roughly chopped
  • 10 ozs Dungeness crab meat
  1. Open a bottle of Vina Robles Sauvignon Blanc, and pour yourself a glass!
  2. In a small bowl, combine lemon zest, lemon juice and Olive oil “A Touch of Citrus”. Season to taste, set citrus-vinaigrette aside.
  3. Cut Anjou pears into small cubes, add chopped mint and mix carefully.
  4. Divide pear-mint mix among four plates.
  5. Arrange Dungeness crab meat on pear bed and drizzle with the citrus-vinaigrette.
  6. Enjoy this light and very refreshing appetizer with the rest of the Vina Robles Sauvignon Blanc.


  • Serve with grilled flat bread or crispy French baguette.
  • Use orange zest and juice instead of lemon.
  • Substitute pears with Hass avocados.