Caribbean Recipes + Pairings

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The Wine: Sauvignon Blanc

The Dish: Stone Crabs with Spicy Bahamian Sherry Sauce
Recipe courtesy Elijah Bowe, executive chef at Graycliff Hotel & Restaurant, Nassau, Bahamas

4–5 pounds stone crab legs (about 2 to
      3 legs per person)
8 tablespoons unsalted butter, divided
1 medium shallot, minced
¼ cup diced tomatoes, seeded
4–6 garlic cloves, chopped 
½ bottle white Bordeaux
1 fresh lemon, juiced
2 tablespoons Spicy Bahamian Sherry Sauce (recipe follows)
French baguette, for dipping

Crack the shells of the stone crab legs and discard loose pieces. In a large saucepan over medium-high heat, melt half of the butter. Add the shallot, diced tomatoes and garlic, and cook until shallot is translucent. Add the white wine, and bring the mixture to a simmer.

Add the stone crabs, lemon juice and remaining butter and cook for 15 minutes, stirring and coating crab legs as they simmer in sauce.

On four warm plates, divide the stone crab legs and pour wine sauce over them. Drizzle with Sherry pepper sauce to taste. Serve with crusty bread, like a French baguette, for dipping. Serves 4.

Spicy Bahamian Sherry Sauce

750 ml dry Sherry, like Lustau La Ina Fino Muy Seco (Jerez)
6–8 bird pepper chilies, halved lengthwise
2 sprigs fresh thyme

In a large container, combine the Sherry, chilies and thyme. Store, covered, at room temperature for a minimum of a day; the mixture will keep for about a month. Makes 3¼ cups.

Pair It: 

“For this hearty main course, we suggest a fruity or citrusy wine with a large bouquet,” says Enrico Garzaroli, owner of Graycliff Hotel & Restaurant. His pick: Cantina Terlano’s 2011 Quarz Sauvignon Blanc from Alto Adige.

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