As executive chef for Terlato Wine Group and Terlato Wines International, Colin Crowley prepares meals for a demanding audience: the world’s great winemakers. At Terlato’s Tangley Oaks headquarters in Lake Bluff, visiting winemakers can chat with the chef in his gourmet kitchen as he prepares a meal to accompany their libations. Colin presents his crab salad recipe here, featuring fresh vegetables and herbs you can get locally. He recommends pairing it with Sanford Chardonnay from Santa Barbara County.
Lump Crab and Citrus Salad with Avocado
Arrange maché on plate, and spoon about 2 to 2½ oz. of crab mixture over greens; sprinkle avocado on top.