Serves 6Dungeness Crab Salad
In a large bowl, gently combine the crabmeat, apricots, mayonnaise, green onion, chives, lemon zest, and mustard. Cover and refrigerate for 1 hour.
Sparkling Wine Sabayon
In a stainless steel bowl set over a saucepan of simmering water, cook the wine and egg yolks over medium heat, whisking constantly, for about 15 minutes or until the mixture is light and fluffy and an instant-read thermometer placed in the mixture registers 140°f (60°c).
Meanwhile, melt the butter in the microwave on medium power (50%) for 45 seconds or until completely melted. In a small saucepan, bring the cream to a boil then remove the saucepan from the heat.
Gradually whisk the melted butter into the fluffy egg mixture until completely incorporated, then do the same with the cream. Season with salt and pepper to taste.
Toss the frisée in a large bowl with the olive oil, and salt and pepper to taste. Place a small “nest” of frisée on the centre of each of 6 chilled salad plates. Divide the crab salad among the plates, placing it on top of the frisée. Scatter the apricot wedges evenly around each crab salad and the tomato concassé over each salad. Drizzle each portion with the sparkling wine sabayon. Garnish with undressed frisée.
Compliments of Chef Tony de Luca, Simply in Season, page 135