Crab Salad with Beurre Blanc Sauce on Persimmon Chip

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.


Persimmon Chip:
2 Fuyu persimmons

Beurre Blanc Sauce:
1 cup dry white wine
1/8 cup Champagne or white wine vinegar
1 Tablespoon whole black peppercorn
1 Tablespoon whole coriander
2 Tablespoon shallot, diced
3 bay leaves
½ cup heavy cream
1 pound unsalted butter, cut into 1 inch cubes
Kosher salt

Crab Salad:
8-10 ounces Dungeness crab meat
1/8 cup fresh fennel, diced
½ fennel bulb, shaved or sliced thin
2 Tablespoons shallot, small diced
1 Tablespoon parsley, finely chopped
1 Tablespoon lemon zest
1 teaspoon black pepper
Kosher salt



Persimmon Chips:

To substitute for the persimmon chips, use plain crackers.

Preheat oven to 200°.

Carefully slice the persimmon with a mandolin at the thickness of dime. Place slice persimmon on a silpat or parchment paper atop a sheet pan. 

Bake at 200° for approximately 4 hours or until slices appear to be crisp.

Beurre Blanc Sauce:

Place wine, vinegar, shallots and spices in a wide bottomed sauce pan. Cook over medium heat until about ¼ of the liquid remains. 

Add heavy cream and heat until bubbling, then add butter, a couple of cubes at a time.  Slowly incorporate the butter until it creates an emulsified sauce.  Strain sauce and add salt to taste.

Crab Salad:

Mix all ingredients thoroughly and season with salt to taste.