Special Holiday Recipes | Moscato Stone Crab Scampi #SundaySupper

Traditions. One of the most important things we can do for our families.

In our family, Christmas is all about good food, good wine and great conversations around the family table. We have been known to stretch our holiday dinners for so long that we could possibly combine breakfast, lunch and dinner into one long meal. Vo, my dad, sits at the head of the table and tells his stories about his days in Portugal.  No matter how many times we have heard them, they never seem to get old and we hang on every word. My kids never seem to get tired of listening to Vo’s stories about growing grapes, feeding the animals and life on a farm in Portugal. Vo always stresses that in Portugal, his mother cooked around what was in season and growing in their back yard. I can tell you that my grandmother was one of the best cooks. Everything she created was just delicious.

We love traditions and you can almost always find old favorite dishes like Italian Wedding Soup, Crown Pork Roast, Smashed Potatoes and Green Been Almandine on our Holiday Menu. But of course, we like to mix it up with a new dish or two every year. It could be said that it is our tradition not to stay too traditional.  I’m not sure what we like better, the planning or the dish itself. You see, when a new dish gets added to the menu, we have to develop it, vote on it, shop for it and come up for a plan on how we should execute it.  Most families would never think to try something brand new during a holiday meal.  At our home, it wouldn’t be a holiday without it. It’s part of our Christmas fun!

This Christmas we will be putting our twist on Scampi and serving Moscato Stone Crab Scampi inspired by Gallo Family Vineyards.

We look forward to stone crab season every year and after visiting the Stone Crab Festival, we decided Stone Crab Scampi would be “the bomb” at this year’s holiday festivities. If you ever have the opportunity to try stone crabs, you must. They are so sweet and juicy and the perfect addition to our Florida Christmas. Just when I thought those crabs couldn’t get any better, I found a sauce that made this dish truly a memorable one. The Gallo Family Vineyards Moscato, light-bodied and sweet, was the perfect addition to the sauce in this dish.

This Sunday Supper Event is a very special one for us. We are honored to have Gallo Family Vineyards joining us around the family table. They are passionate not only about making wine but also about family traditions. Gallo wants to celebrate this Holiday Season with all our families. All of our families? That’s right. Because today, you don’t just have one family. You have several. From friends, to coworkers, to our Sunday Supper Movement Family.

JOIN GALLO FAMILY VINEYARDS IN RAISING A GLASS FOR ALL YOUR FAMILIES by creating your own family crest that represents all your families. I love our #SundaySupper Family Crest.

#sundaysupper  family crestThe Sunday Supper Team is having too much fun this weekend enjoying cooking with wine!  We are sharing some of our favorite “wine-y” recipes made with either Gallo Family Vineyards Moscato or Gallo Family Vineyards Cabernet Sauvignon. I may or may not have tried both of these wines and can tell you that they are both delicious and make the most delicious sauces!

You can Pin these recipes from our Cooking with Wine Pinterest Board and follow Gallo Family Vineyards on Twitter, Facebook, Instagram or YouTube.

Stone Crab Scampi #SundaySupper

Special Holiday Recipes | Moscato Stone Crab Scampi #SundaySupper
 
Ingredients
  • 1 pound uncooked, dried linguine
  • 4 tablespoons butter, divided use
  • 4 tablespoons extra-virgin olive oil, divided use, plus more for drizzling
  • 1 large shallot, finely diced
  • 5 cloves garlic, sliced
  • Pinch red pepper flakes, optional
  • 2 pounds Stone Crabs, cracked and meat out removed from shell
  • Sea Salt and freshly ground black pepper
  • 1 cup Gallo Family Vineyards Moscato
  • Juice of 1 lemon
  • Zest of 1 lemon
  • ¼ cup finely chopped parsley leaves
Instructions
  1. For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguine. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.
  2. Drain the pasta reserving 1 cup of water.
  3. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat.
  4. Saute the shallots, garlic and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes.
  5. Season the stone crab meat with salt and pepper and add to the skillet for about 2 to 3 minutes. Remove the stone crab from the pan; set aside and keep warm.
  6. Add wine and lemon juice to skillet and bring to a boil.
  7. Add 2 tablespoons butter and 2 tablespoons oil.
  8. When the butter has melted, return the stone crab to the pan along with the lemon zest, parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Notes
Source: Adapted from a recipe by Tyler Florence, Food Network
Nutrition Information
Serving size: 4

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Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Comments

  1. says

    What cherished times you have at your family table. I’m wishing you the best for this holiday season and also that we could sit and enjoy this fabulous stone crab meal and wine together. Cheers Isabel!

  2. says

    Wow! I love the picture, looks very yummy! I love family traditions! My family has smoked salmon on oven baked toast on Christmas morning, I always look forward to that. I cannot wait to create some traditions of my own when I have my own family. Thanks for sharing a part of your life with us :)

  3. says

    Such a pretty dish! My husband loves all things crab (Being from Maryland and living in Baltimore for years) so this is going on the menu stat! I’m thinking it would be a lovely New Year’s Eve dinner for him…thank you for sharing!

  4. says

    Oh my gosh, what a gorgeous, festive dish. I love, love, love it and pinning right now to make over the holidays. I have such wonderful memories of listening to stories of my great-grandmother when she was alive. She’d talk about what dating was like, etc. My uncle did tapes. So wonderful.

  5. says

    This looks like the perfect dish and one that almost the entire family {minus the 7 yo} would love. I have however never had Stone Crab – we have Dungeness Crab here in Oregon and we always look forward to the season as well. So delicious.

  6. says

    Moscato is perfect to drink with seafood because it’s so light and sweet. Cooking with it is just as perfect! This sounds amazing, and looks stunning!

  7. Amy Kim says

    I had stone crabs ONCE. My husband and I took our first trip together to Miami as boyfriend/girlfriend. We went to Joe’s Stone Crab and waited 1 (or 2? Felt like forever..) hour for a table. Being an irascible hungry New Yorker, I was so annoyed that the wait was so long and just kept thinking that these better the best crabs in the world. So we sat down and finally had a plate of the pinky coral claws in front of us. I took a bite. It was okay, but something was off but I completely dismissed it. Meanwhile, my boyfriend/husband was devouring the claws and couldn’t be happier. I figured I was just missing something. BUT with each successive bite, that “off” taste completely overwhelmed my palate and I couldn’t eat or drink anything else. Nothing tasted good after eating that one claw…not even the bread. Fortunately, I did not get sick, but unfortunately I had the worst first experience with stone crabs.

    Moral of the story? I need to get my butt back down to Florida and give stone crabs another try! :-)

  8. says

    I would love to have a seat at your family table one of these days, Isabel, and listen to Vo and Vovo’s stories. And of course, to eat all of the incredible food all of you make! This scampi looks ridiculously delicious. I’ve never had stone crab before but I’m sure I’d love it!

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