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Wine of the Week – Father’s Day Crab Carbonara

| Entertainment | June 18, 2020

by Beth Heiserman, Reyes Winery

Father’s Day is this week, and my dad loves crab cakes. I made that back in November for his birthday. So, instead of the same dish, I thought, why not pasta with crab? I am making a crab carbonara pasta. The traditional way is with guanciale or pancetta, but I am substituting it with crab.

This Sunday, it’s going to be hot! Having a pasta dish with a cold glass of white wine sounds fabulous! I am going to pair this with 2011 Reyes Muscat. There are just a few cases left. I’ve had a lot of fun pairing this wine through the years. It is a great wine to pair with so many summer dishes.

The 2011 Reyes Muscat received 84 points from the Wine Enthusiast Magazine (05/2018 Edition). This is a lighter tasting Muscat with aromas of Meyer lemon and orange blossom. The 2011 Muscat has been one of the most popular wines. One year, it was most admired by our guests. We are now under 14 cases. It pairs with chicken alfredo with broccolini, lemon stilton cheese, or lemon thyme curd with raspberries.

I will feature this wine outside at our new bar. Remember, tastings are outside only, and reservations are required. Make your reservation now at http://reyeswinery.com/tastingroom and click on the “pink” reservation link.

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Ingredients

1 tablespoon olive oil
6 ounces crab meat (I used claw meat)
2 shallots, finely chopped
2 garlic cloves, minced
1 teaspoon freshly cracked black pepper
12 ounces pasta (I used tagliatelle)
Salt, freshly cracked (I used guava garlic salt)
¼ cup Parmesan cheese, grated, plus more
2 large egg yolks
Zest of 1 lemon
Juice of 1 lemon

Directions

Prepare pasta as the direction state, keep about 1 ½ cups of the pasta water.
In a cast iron skillet, heat oil over medium heat and add shallots and garlic and cook for about 5 minutes until softened.
Add pepper and cook for about 1 minute.
Add pasta to skillet along with ½ cup pasta cooking liquid and ½ the Parmesan cheese (1/8 cup) and mix to coat.
Turn heat off and add egg yolks.
Mix again, adding more pasta cooking liquid as needed, until a smooth and silky sauce coats pasta.
Add grated lemon zest, lemon juice, and the remaining Parmesan cheese. Mix, adding more pasta cooking liquid if needed to loosen sauce.
Serve with lemon zest, freshly grated pepper and Parmesan cheese on top with a chilled glass of Reyes 2011 Muscat.

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