Dungeness Crab with an Avocado, Persimmon and Pomelo Grapefruit Salad

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


1  Whole Cooked Dungeness Crab
2  Whole Avocados
3  Ripe Fuyu Persimmons
1  Pomelo Grapefruit
2  Tablespoons Toasted White Sesame Seeds
2 Tablespoons Kosher Salt
1 Tablespoon J Vineyards & Winery Estate Extra Virgin Olive Oil


- Pick all whole Dungeness crab free from the shell, discarding the shell and keeping the meat cold. A trick is to work into a container that is sitting in ice to keep the crab meat cold. Cover the meat and refrigerate until needed.
- Segment the pomelo grapefruit by removing the top and bottom of the rind until you can see the citrus. Then with the fruit standing up remove the rest of the outside rind, leaving behind just the citrus. Then cut in between the cell membrane (white lines of the citrus), removing just the pomelo segment. Cut each segment in ½ and place into a small bowl. Then, squeeze the remaining membrane’s juice over the segments and refrigerate until needed.
- Gently peel the persimmons with a vegetable peeler. Cut around the core making sure you do not get the little seeds that run down the middle of the persimmon.  Cut the persimmons into ½ inch pieces.
- Cut the avocado in half lengthwise, remove the seed, then with a spoon remove the meat from the skin. Cut in ½ inch pieces, same size as the persimmon.

To Assemble:
- Place the avocado, persimmon and pomelo with a little of its juice in a mixing bowl add the toasted white sesame seeds.  Season the salad to taste with salt. Toss lightly with a spoon being careful not to smash the avocado and persimmon.
-Place the salad on the serving vessel in a nice even circle. Place the crab on top of the salad and drizzle with The J Extra Virgin Olive Oil. 


Suggested Pairing: