Dungeness Crab Flan

Varietal: Chardonnay or Pinot Blanc

Serves 4 as an appetizer

Dulces Latin Bistro is a neighborhood bistro located in the Madrona neighborhood of Seattle, a quiet residential area centrally located between downtown and Lake Washington. The husband-and-wife team of Carlos Sainz (host and sommelier) and Julie Guerrero (chef) owns the Mediterranean/Mexican-leaning space which features 1,000 labels on its wine list and has won the “Best of Award of Excellence” award from Wine Enthusiast magazine numerous times. Carlos specifically recommends two wines with Julie’s crab flan, a luscious garlic-y custard topped with the Northwest’s own fresh crab: Forgeron Cellars Chardonnay from Washington’s Columbia Valley or (crossing the ocean) Bruno Hunold Pinot Blanc from Alsace, France. One of my favorite Northwest-produced Pinot Blancs is made by Adelsheim Vineyard in the Willamette Valley.

1 clove garlic, minced

1 cup heavy whipping cream

4 egg yolks

1/4 teaspoon kosher salt

Dash of freshly ground black pepper

4 ounces Dungeness crabmeat, picked over for shells and cartilage

1 Roma tomato, cored, seeds removed, and diced

2 tablespoons chopped cilantro

1. Preheat the oven to 325°F. Lightly butter four small ramekins or custard cups.

2. In a medium mixing bowl, whisk the garlic, cream, egg yolks, salt, and pepper. Divide the custard mixture among the ramekins. Arrange the ramekins without crowding in a water bath, cover with foil, and bake 40 minutes, or until the custards are set in the middle and a knife inserted in the middle comes out clean.

3. While the custards are baking, gently toss the crabmeat with the tomato and cilantro, cover, and reserve.

4. Allow the custards to cool slightly, then unmold onto four small plates. Divide the crab mixture over the custards and serve immediately. The custards can also be prepared ahead, allowed to cool, covered, and refrigerated until serving, then served chilled.