Crab & Avocado Salad w/Chassagne plus Cheese, Nuts, & Sauternes

Tonight’s Summer supper on a warm day was another crab-stuffed ripe avocado on greens. The crab was mixed in mayonnaise seasoned with onion powder, celery seed, SI Spicy Seafood Seasoning, Key-Lime Pepper, Lemon Peel, and Granulated Garlic with capers added. The dressing on Mr. G’s greens was onion powder, celery seed, SI Salad Herbes, Lemon Peel, Key Lime Pepper, and sea salt in a Tahitian Lime Olive Oil - Yuzu Rice Vinegar dressing. This was enjoyable with a 2004 Dom. Marc Morey Chassagne-Montrachet ‘Les Vergers’ - cork saturated only half a centimeter; light gold in color; rich complex nose and flavors of spicy pears, citron, & green apples; a rich mid-palate of spicy white fruit and sufficient acidity for the salad, and a long rich, complex fruit finish. It was as good as i had hoped with the crab and avocado.

Then for dessert, while watching Diners, Drive-Ins, & Dives and Bones (via TiVo), a nice 1989 Raymond-Lafon Sauternes - rich carmelized fruit flavors, not particularly sweet; but very good with the cheeses - a very ripe, runny Epoisse, a somewhat less ripe Affine au Chablis (same cheese only the Epoisse is washed with Marc de Bourgogne), Bleu d’Auvergne, and Old Chatham Sheep’s Milk Blue. An enjoyable Summer evening.

[winner.gif] I need to replicate that dish! It was fantastic.

Sounds terrific. Will have to try that myself.