Softshell Crab

Fried softshell crab with remoulade, rice, and zucchini carpaccio with fennel pollen, olive oil, and fleur de sel. Wine: Château Thieuley Bordeaux Blanc 2020.

I had never tried softshell crabs before (much less cooked them), so this was a fun dinner. The vegetable side sounds a bit cheffy-pretentious, but it was really good (recipe from Lior Lev Sercarz's The Spice Companion). The wine is one we enjoyed on our river cruise this summer, so I was surprised to find it close to home ($14 a bottle: only the best for Viking passengers!... Actually, the hallmark of a great sommelier is finding wines that taste better than their price would suggest).