Blue Crab & Apple Salad

This is very simple to make but still an impressive starter. You could also serve on little fingers of toast, wonton shells or in little gem lettuce cups for tasty canapes.


  • Canned Blue Crab  ·  1 package 
  • Honeycrisp Apple, small diced  ·  1 whole 
  • Shallot, peeled and minced  ·  1 whole 
  • Crème Fraiche  ·  1/4 cup 
  • Lemon, zested and juiced  ·  1 whole 
  • Fresh Chives, sliced  ·  1 tablespoon 
  • Salt  ·  1 teaspoon 
  • Head of Butter Lettuce  ·  1 whole 
  • Toasted Walnut  ·  1/2 cup 
  • Herbie’s Fennel Pollen  ·  1 teaspoon 


In a mixing bowl, combine blue crab meat, diced apple, minced shallot, Crème Fraiche, zested lemon, lemon juice, chives, and salt.

Pick butter lettuce leaves and rinse under cold water.

Pat dry and lay butter lettuce on a serving plate.

Top with crab and apple mixture.

Top with toasted walnut and slices of Honeycrisp apple.

Joy Sauvignon Blanc

Joy Sauvignon Blanc

Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.

Fennel Pollen

Fennel Pollen

When you add a dash to any dish, you transform the ordinary into extraordinary.