Provencal Rosé and Crab Rolls a Match Made in Heaven
Ahh… memories of our New England summers, when we lived in Maine and could amble to the end of the street to buy lobster from shops on the piers over the tidal creeks of coastal Maine… or bicycle to nearby seafood shacks for lobster rolls. Now, our ocean is the desert; vast, varied, and always interesting… but no lobster: Enter my Summer Crab Roll.
In addition to being in the mood for rosé, I was also in the mood for seafood. Truth be told, a lobster roll on a bright summer’s day with a good rosé sounded perfect, but lobster has been scarce here lately. So I decided to go with crab and created a really flavorful lemon, tarragon and saffron Crab Roll, lobster roll-style. Continue reading here for the original Cocoa & Lavender post.
Triennes rosé — which seems pretty easily found in the United States — is a beautiful light salmon pink. It has a fresh bouquet with the aromas of grapefruit and apricot. I found it wonderfully floral on the palate with jasmine, peach, strawberry, and vanilla flavours. While the crab brought out the strawberry, each element of the wine was present. In addition, the tarragon brings out a bit of anise in the wine. Reviews of the 2019 Triennes rosé are excellent — if you can get some, I highly recommend it. But I know from reviews of other vintages that this wine is a perennial favourite, and I can see why. In the end, the crab rolls were perfectly paired with this Provencal rosé. Please read my review for Provence WineZine here.
Summer Crab Rolls
- 2 New England-style hot dog rolls
- Softened Butter
- 8 oz Lump Crabmeat
- 1/4 cup Mayonnaise
- 1 tbsp Fresh Tarragon chopped
- 1/2 tsp Saffron Threads
- the zest of 1 lemon
- a large pinch of Salt
- Ground White Pepper
- Butter the outsides of the New England-style hot dog rolls (or the interiors of regular hot dog buns) and place the buttered side in a frying pan or griddle on medium heat.
- While the buns are grilling, gently mix the remaining ingredients in a bowl.
- When the buns are golden brown (New England style buns need to be turned), divide the crab mixture between the two buns and serve.
- The filling can be made in advance and refrigerated.