Get your salt water ready. It’s time to boil.
California fisherman finally struck a deal on pricing this week, and Dungeness crab is expected to arrive (finally) in markets before the weekend. To celebrate the unofficial-official start to delayed 2011 crab season, we’re sharing the best crab recipes from Jordan Executive Chef Todd Knoll to inspire your next dinner party or holiday menu: boiled crab and a tasty accompanying drawn butter made with Jordan Chardonnay.
Our friends at Mutineer Magazine loved these recipes so much, they highlighted them in a Knoll family “Off Duty” feature in Mutineer’s newly released holiday issue. The full article is available to Mutineer subscribers and can be viewed in jordanwinery.com’s news highlights.
“Executive Chef Todd Knoll of Jordan Winery in Healdsburg, California, may just be one of the luckiest guys in the business. After a long year slinging sous-vide green almonds and milk-fed lamb, he gets a break to enjoy the holidays with friends and family. Every year, Todd and his wife, Nitsa, host their family for a Christmas Eve crab boil. They chose crab because it only requires minimal work, leaving them time to relax with family. The flavor payload is off the charts.” – Erin Jimcosky, Mutineer Magazine
Photography by Phil Jimcosky. Find more of his delicious work at FoodAperture.com.
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