The combination of sweet crabmeat and luscious ripe apricots creates a quintessential summer taste experience you won’t soon forget

Serves 6Dungeness Crab Salad

2 cups (500 mL) cooked Dungeness crabmeat
8 large ripe apricots, pitted and diced
2 Tbsp (30 mL) mayonnaise
2 Tbsp (30 mL) finely chopped green onion
2 Tbsp (30 mL) finely chopped chives
1 tsp (5 mL) blanched lemon zest
1 tsp (5 mL) Dijon mustard

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

½ cup (125 mL) chilled sparkling wine
2 eggs yolks
½ cup (125 mL) unsalted butter
2 Tbsp (30 mL) 35% cream
kosher salt and white pepper to taste

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.

To Serve

1 cup (250 mL) lightly packed frisée, washed, dried, and torn (some set aside for garnish)
2 Tbsp (30 mL) olive oil
kosher salt and black pepper to taste
2 large ripe apricots, pitted and each cut into 8 wedges
¼ cup (60 mL) tomato concassé

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 


Jennifer McCallum

Thank you so much for stopping by this page to get to know a bit more about me and why I started Parent Guide Inc. My business story started a way back in 2001... …after the birth of my first daughter, I realized that an "all-in-one" resource guide for parents was needed, and fast! I designed the New Parent Resource Guide to fill a gap in the community for busy parents like myself. The New Parent Resource Guide offers an A-Z of key contacts for parents, caregivers, service providers, and health care professionals.  Working with key businesses and organizations in the community, we have also compiled much-needed articles, tips, and charts to answer all your parenting questions. The latest addition to our family is the School Age Resource Guide to serve parents of children, 3 to 18 years!  This guide answers questions about: nutrition, bullying, curriculum, building self-esteem, and much more, as well as offering a full directory of local and national resources. The website offers an “all-in-one” spot for parents to connect, add their own blog, and find needed resources in their community.  It is a site that educates and entertains and if you can't find somthing just ASK me. I am here to serve YOU!  My hope is that you connect with our members, find comfort in their words, and share your own story. My goal is to see what I can do to help make life a bit easier for you.   You are why I do what I do! I can’t wait to get to know you!  Comment below to tell me about yourself – then start blogging so we can find out what makes you get up in the morning!  Check out my blog too and I am sure you will be surprised what gets me out of bed each day!!! Jennifer -  Mom and Publisher

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