Tonight’s supper, pretending that late Spring is here already, was crab leg meat seasoned with SI Spicy Seafood Seasoning, Key-Lime Pepper, garlic, celery seed, capers, & SI Salad herbs and blended with mayonnaise to bind; served on half a ripe avocado each on greens dressed with a light Champagne vinegar, lime olive oil dressing seasoned with Key Lime Pepper, Kosher salt, and onion powder. The dressing remaining in the bowl was poured over the avocados.
This was a meal more appropriate to late Spring / early summer. But although the temps never got above the mid 40sF, the clouds dissipated and the wind never really came up. So we ate the crab/avocado salad with the sun streaming in, the house nice and warm, and the snow-capped mountains didn’t really detract.
With the salad we enjoyed a 2005 Guffens-Heynen Pouilly-Fuisse - medium yellow-gold in color; nice nose and flavors of white fruits and minerals; mid-palate with adequate acidity and simple fruit; and a medium long simple fruit finish. The wine wasn’t particularly complex, but was pleasant with the spicy crab and rich avocado.
Then for dessert we’ll have Pink Lady Apple with Grappa, while watching the rain-interrupted Malaysian Grand Prix (via TiVo).
