Dungeness Crab Salad with Tart Apple & Toasted Ciabatta

This vibrant crab salad has all of our favorite flavors to enjoy with our Dry Riesling and is incredibly easy to prepare and even easier to enjoy.


  • 1 ciabatta loaf
  • 4 oz melted butter
  • 1 lb Dungeness crab, freshly picked
  • 1 Granny Smith apple, peeled, cored, diced small
  • 1 medium Meyer lemon, zested and juiced
  • 2 Tbsp crème fraîche
  • 1/2 Tbsp fresh parsley, chopped
  • salt and pepper


  • 1Preheat oven to 350F.
  • 2Cut bread into 1-inch thick slices and brush both sides with melted butter. Toast in oven for 4 minutes, then rotate pan and toast for another 4 minutes. Take care that bread does not burn. Set aside.
  • 3Drain the crab of any liquid. Combine drained crab with all other ingredients in a bowl large enough to hold everything. Gently fold to mix, taking care not to break up the crab too much. Adjust seasoning with salt and more lemon if desired. NOTE: The longer the salad sits, the more liquid it will drop. If preparing ahead of time, be sure to lift your crab salad off the liquid before you serve.
  • 4On your favorite plate, top toasted crusty ciabatta with crab salad, and enjoy!

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