Crab Legs: Sauvignon Blanc & Albariño
The subtle sweetness and delicate texture of steamed or boiled crab legs shine when paired with a bright, zesty
Sauvignon Blanc. Its citrus and herbal notes accentuate the natural flavors of the crab without overwhelming them. For a twist, try
Albariño—this Spanish white brings refreshing acidity and hints of stone fruit, making each bite taste even fresher.
Crab Cakes: Chardonnay & Sparkling Wine
Classic crab cakes, often rich and lightly seasoned, pair beautifully with a well-balanced
Chardonnay. The wine’s soft fruit and gentle oak flavors harmonize with the dish’s creamy texture. If you prefer something livelier,
sparkling wine like Brut
Champagne or Cava offers crisp bubbles and acidity that cut through the richness, refreshing your palate between bites.
Chilled Crab Salad: Pinot Grigio & Vermentino
A light crab salad, often tossed with citrus, herbs, or a touch of mayo, calls for wines that are equally refreshing.
Pinot Grigio delivers clean, crisp flavors that let the crab’s sweetness shine.
Vermentino, with its floral and citrus notes, adds a subtle complexity and brightens up each mouthful.
Crab with Garlic Butter: Riesling & Chenin Blanc
When crab is served with a rich garlic butter sauce, a wine with lively acidity is key.
Riesling—especially dry or off-dry styles—offers crispness and subtle fruit that balance the buttery sauce while elevating the crab’s flavor.
Chenin Blanc provides a versatile pairing, with its fresh acidity and hints of apple and pear complementing the dish beautifully.
Spicy Crab Dishes: Gewürztraminer & Rosé
For crab preparations with a bit of heat, such as those featuring chili or Cajun spices, aromatic wines work best. Gewürztraminer delivers floral and lychee notes that soothe spicy flavors, while a dry Rosé offers refreshing fruitiness and enough body to keep up with bolder seasonings.