serves several as an appetizer

Ingredients

4 large stone crabs
1 stalk celery heart
1 serrano chile, seeds removed
3 Tbsp crème fraîche
1 lemon, juiced
4 sprigs chive
small bunch fresh dill
1/2 French baguette

Method

Preheat oven to 400 degrees. Crack stone crabs, carefully remove meat from shells, and pick over meat several times to ensure there are no shells. Set aside in refrigerator. Finely chop celery heart and serrano chile. Add celery and serrano to stone crabmeat along with chives, crème fraîche, and lemon. Season to taste with salt and pepper. When ready to serve, slice baguette in to 1/4-inch-thick slices, drizzle with olive oil, and toast in the oven for 2-3 minutes. Place stone crab salad on toasted baguette slices and garnish with dill.

Suggested wine pairing: Martin Dodax Albariño. This traditional Spanish grape makes for a refreshing, food-friendly white wine. The Martin Codax Albariño is crisp, elegant, and dry with aromas and flavors of pear, passionfruit, and apple. The bright acidity brings out the sweetness in the stone crab.