This zesty and elegant dish will pair with an acidic, fresh wine such as our 2010 Jana Napa Valley Sauvignon Blanc. Perfect as a second course or main entree.
2 tsp. grated fresh ginger
2 tsp. lemon juice
1 1/2 tbsp. white vinegar
2 scallions – White and light green parts chopped, dark green parts sliced
1 tsp. soy sauce
1/3 cup cooking oil (vegetable or canola)
3/4 tsp. salt
1/2 tsp. grated lemon zest
1 Haas avocado
3/4 lb. linguine
1/2 lb lump crab meat, picked free of shell
In a blender or food processor, combine the ginger, lemon juice, vinegar, the chopped scallions, the soy sauce, oil, and 1/4 teaspoon of the salt. Blend until smooth, then add in the lemon zest and mix well. Cut the avocado into 1/2-inch dice shapes and add to the scallion vinaigrette, toss well until avocado is well coated.
In a large pot of boiling, salted water, cook the linguine until al dente, about 12 minutes. Drain the pasta and toss it with the vinaigrette and avocado and the remaining 1/2 teaspoon salt. Gently fold in the crab meat. Sprinkle with the sliced scallion tops. Serve warm.