The Real Estate Browser Volume 8, Issue 17 | Page 25

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Volume 8 Number 17 – Say you saw it in The Real Estate Browser of Lynchburg — 25
Both wines are produced at Cakebread
Cellars, a family-owned winery since
1973, committed to craftsmanship. Their
premier culinary program makes cook-
ing and pairing wines easy. Take a cue
from their playbook by enjoying the
Chardonnay selection with their recipe
for Harissa Spiked Roast Crab with Spicy
Red Pepper Sauce.
Ingredients:
• 3 large Dungeness crabs, cooked,
cleaned and cracked
• 3 tablespoons olive oil
• Crack all leg shells. The body should
be broken up into about six smaller piec-
es, so that the marinade can seep into the
meat.
• To create the marinade, in a small
bowl, combine the olive oil, harissa spice
mix, mashed garlic cloves, 1 tablespoon
of orange juice and 1 teaspoon of lime
juice and stir.
• Pour marinade over the crabs and
• 1 1/2 tablespoonsWhole Spice harissa toss with your hands to evenly coat. Be
spice blend (a mix of ground dried chil-
sure they are well coated.
ies, cumin, coriander and garlic)
• Place in the middle of the preheated
• 3-4 cloves garlic, mashed
oven. Roast for 10-12 minutes. Flip once
• 2 tablespoons orange juice
or twice, so that the crab cooks evenly.
• 1 tablespoon lime juice
• While the crabs are roasting, place
• 2 tablespoons cilantro, chopped
• 1 cup mayonnaise
• 1/3 cup roasted red peppers
• 1 teaspoon Sriracha hot sauce
Directions:
• Preheat oven to 450 degrees F.
• Place crab in the bottom of a large
casserole dish, large enough for all crabs
to fit in an even layer.
the mayonnaise, red peppers, hot sauce,
1 tablespoon of orange juice and 1 tea-
spoon of lime juice in a blender jar. Puree
until smooth.
To serve, place casserole in the center
of table for guests to help themselves, and
pass bowls of the red pepper sauce. Serve
with lots of napkins.