Linguine, Crab and Avocado with Scallion Dressing

by Monica Bennion on July 12, 2011

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.

To keep the avocado from browning, as soon as it is diced, put it into the vinaigrette.  The acidity of the lemon juice and the vinegar will keep the avocado from browning if dinner is delayed.

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