Sauvignon Blanc Steamed Cameron's Seafood Crabs
Total Time: 45 Minutes
Invite a group of friends over to enjoy an evening of cracked steamed crabs with a delicious wine broth sopped up with bread.
We are delighted to partner with Cameron's Seafood in creating this special pairing. Maryland blue crabs from the Chesapeake Bay are some of the best crabs in the world. These fresh crabs are caught, steamed and shipped the same day.
Serve with either Drake Hudson or Foodies Sauvignon Blanc for a perfect and relaxed fun evening get-together. The crisp acidity of the Sauvignon Blanc harmonizes beautifully with the sweet meat of these delicious Cameron’s steamed crabs.
The Drake Hudson Australian Sauvignon Blanc has aromas of crisp kiwi fruit, honeysuckle and a touch of freshly cut grass. The wine has an excellent acidic backbone which is the perfect palate refresher when paired with Maryland steamed crab. The finish is long and shows great finesse. A true statement of our Australian winemaker’s craft.
The Foodies California Sauvignon Blanc was night-harvested and cold-fermented to preserve its delicate fruit aromas. After a short aging period in our winery, the wine was bottled at its peak moment of development. In the bottle, the Foodies Sauvignon Blanc shows an inviting mélange of tropical fruit, lush flavor and crisp acidity.
RECIPE & PHOTO COURTESY OF:
Richard & Leslie Mansfield
- 2 cups Sauvignon Blanc
- 1 cup water
- ½ cup coarsely chopped parsley
- 4 scallions, coarsely chopped
- 1 clove garlic, smashed
- 3 lemon slices, thinly sliced
- 1 tsp fresh rosemary
- 1 Tbsp butter
- 6 Cameron’s Seafood Whole Maryland Crabs
In a large pot, large enough to hold all the crabs, add all ingredients to bottom of the pot. Insert a steamer rack and place the crabs on the rack. Cover and bring to a boil over high heat. Reduce heat to medium and steam for ten minutes.
Place one crab per person in a large shallow bowl, strain the steaming liquid into a large measuring cup or bowl and divide the wine broth into the shallow bowls.
Serve with crusty bread to sop up the delicious broth.