This recipe was inspired by my trip to San Francisco last summer. Rambling up and down the northern California coast led to the discovery of ingredients for this salad. The epiphany struck while sipping bubbly on the patio at Domaine Carneros. Play around with the white pairings you think would work and leave a comment. There's a nice balance of flavors here with equal emphasis on sweet, sour, bitter and salt.
1 LB crab meat Hard egg slices 1 cup chili sauce 1 TBSP horseradish 2 TBSP lemon juice 1/2 cup sour cream 1 Garlic clove, minced 2 TBSP green onion, finely chopped 1/2 cup Rose wine 1/2 TSP fresh dill 1 head butter lettuce, chopped
Combine chili sauce, horseradish, lemon juice, garlic, onion, dill and wine; refrigerate several hours. Add half of crab and sour cream to sauce. Arrange lettuce on plates; top with remaining crab meat. Spoon on crab cocktail sauce. Garnish with egg slices.