Dungeness Crab with Blood Orange and Tarragon on Endive

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 cup Crab Meat
¼ cup Watermelon Radish, grated
2 teaspoons Blood Orange zest, blanched
1 tablespoon + 1 teaspoon Blood Orange juice
2 teaspoons Tarragon, finely chopped
Pinch of salt
20 Endive spears
2 tablespoons Parsley, finely chopped for garnish


Combine all ingredients and serve on endive spears.
Sprinkle with chopped parsley for garnish.