MIRLETON SLAW WITH LOUISIANA LUMP CRAB MEAT

Ingredients:

2 ea. Mirleton blanched, peeled and julienned
1 cup Louisiana lump crab meat
1 Tbsp. minced shallots
1/2 Tbsp. chopped garlic
1/2 cup thinly sliced purple cabbage
9 ea. turns of pepper mill
1/2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice
1/2 Tbsp. rice vinegar
salt to taste

Chef: Wolfe's of New Orleans

Combine all ingredients in a stainless steel mixing bowl and mix well.

"And of course, you can add additional flavor to any Louisiana Seafood recipe with a few shakes of TABASCO brand Pepper Sauce".

Wines recommended for this dish are a 1999 Rabbit Ridge Montepiano Tuscan Red and a 2001 Palacio De Fefinanes Albarino.

All wines featured on the NewsChannel 6 Cooking Today segments can be found at Martin's Wine Cellar. For detailed information or wine suggestions, contact Martin's Wine Manager, Todd Alleman.