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Crab and White Bean Salad
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Crab and White Bean Salad

Recipe Date: March 30, 2021
Prep: PT30M 30 minutes | Cook: 0 minutes
Total Time: PT30M 30 minutes
Difficulty: Easy
Measurements: Imperial (US)

Fresh Dungeness crab is a seasonal treat in Sonoma County. Here, we lightly dress it and toss it with fresh seasonal produce and herbs for a delicious salad or starter that pairs beautifully with our Chardonnay.


We recommend pairing this delicious salad with our refreshing Chardonnay

  • 1 pound picked Dungeness crab or local crab of your choosing
  • ½ teaspoon salt
  • 3 cups cooked Cannellini beans
  • 1 bulb of fennel, split lengthwise and shaved thin on a mandolin
  • 2 stalks celery, peeled and cut on a bias 1/8 of an inch thick
  • 1/4 of a red onion, shaved thin on a mandolin
  • 1/4 cup + 2 tablespoons extra virgin olive oil
  • Zest of 1 lemon
  • 1 tablespoon champagne vinegar
  • 1 tablespoon + 1 teaspoon lemon juice
  • 1 tablespoon chopped parsley
  • 1 bunch watercress
  • Black pepper to taste


In a large mixing bowl, combine crab, salt, cannelini beans, fennel, celery, onion, parsley, and watercress. In a small bowl, make the dressing. Whisk olive oil, lemon zest, champagne vinegar, lemon juice, salt and black pepper. Pour dressing over crab mixture and toss to coat evenly. Season with additional salt and fresh cracked black pepper to taste.

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