May brings warmer days and a craving for lighter meals that still feel special. This crab salad delivers exactly that — refreshing, elegant, and surprisingly simple.

Sweet lump crab meets bright grapefruit segments and creamy avocado, all tossed with fresh herbs and a light citrus vinaigrette. It's the kind of dish that works for a weekend lunch, a dinner party starter, or a warm evening meal on the patio. No cooking required, just fresh ingredients that shine on their own.

Paired with our 2022 For Our Daughters – Rosé of Pinot Noir, this Chilled Crab & Citrus Salad with Avocado, Grapefruit & Fresh Herbs comes alive. The wine's bright citrus notes mirror the grapefruit and lemon, while its crisp acidity complements the sweet crab beautifully. Wild berry and apple flavors balance the creamy avocado, and the wine's fresh character keeps everything feeling light and lively. This is a perfect rosé wine food pairing that shows exactly what wine pairs with crab when you want sophistication without effort.

Fresh, bright, and made for spring.

The Stoney Wines Family 🍷

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Pairing: 2022 For Our Daughters – Rosé of Pinot Noir

Why This Pairing Works: When exploring Pinot Noir rosé pairing options, sweet shellfish is always a winner. This rosé with seafood brings vibrant citrus that enhances the crab's natural sweetness, while crisp acidity cuts through rich avocado. The result is a seamless match where wine and food make each other better.

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Chilled Crab & Citrus Salad with Avocado, Grapefruit & Fresh Herbs

Active Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

Salad

• 1 lb fresh lump crab meat, picked over for shells
• 2 grapefruits (preferably ruby red), segmented
• 2 ripe avocados, diced
• 4 cups butter lettuce or mixed greens
• ½ cup fresh basil leaves, torn
• ¼ cup fresh mint leaves, torn
• 2 spring onions or shallots, thinly sliced
• ¼ cup toasted pistachios or almonds (optional)

Citrus Vinaigrette

• 3 Tbs fresh grapefruit juice (from segmenting)
• 2 Tbs fresh lemon juice
• 1 tsp Dijon mustard
• 1 small shallot, minced
• ⅓ cup extra virgin olive oil
• 1 tsp honey
• Salt and pepper

To Finish

• Flaky sea salt
• Cracked black pepper
• Extra herbs for garnish
• Lemon wedges

Instructions:

Step 1: Segment the Grapefruit

• Cut off the top and bottom of each grapefruit. Stand upright and slice away the peel and white pith following the curve of the fruit. Working over a bowl to catch juice, cut between membranes to release segments. Reserve 3 Tbs of juice for the vinaigrette.

Step 2: Make the Vinaigrette

• In a small bowl, whisk together grapefruit juice, lemon juice, Dijon, minced shallot, honey, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified. Taste and adjust seasoning.

Step 3: Prep the Ingredients

• Gently pick through crab meat to remove any shells, keeping lumps intact as much as possible. Dice avocados just before serving to prevent browning.

Step 4: Assemble the Salad

• Arrange butter lettuce on a large platter or divide among four plates. Top with crab meat, grapefruit segments, and diced avocado. Scatter spring onions, torn basil, and mint over everything. Add toasted nuts if using.

Step 5: Dress & Serve

• Drizzle the citrus vinaigrette over the salad. Finish with flaky salt, cracked pepper, and extra herbs. Serve immediately with lemon wedges on the side.

Chef Tips:

• Crab options: Fresh lump crab is best, but quality canned or pasteurized crab works well. Avoid imitation crab.
• Citrus swap: No grapefruit? Use blood oranges, cara cara oranges, or a mix of orange and lemon.
• Make ahead: Prep all components up to 2 hours ahead and store separately. Assemble just before serving.
• Add richness: A few thin slices of fresh fennel add crunch and a subtle anise note that pairs beautifully.

Suggested Pairings:

• Crusty baguette or sourdough
• Chilled asparagus soup
• Grain salad with herbs

Here's to sweet crab, bright citrus, and a glass of rosé that makes light meals feel like a celebration. 🦀🍊🍷

What's your favorite seafood salad? Tell us below!