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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Fresh Crab and Avocado Salad with Pancetta

The sublime flavors of this salad perfectly accentuate the sweet and delicate flavors of the fresh crab. Serve with a crisp Sauvignon Blanc or a bright Pinot Grigio.

Fresh Crab and Avocado Salad with Pancetta

Serves 4

8 1/8-inch slices pancetta

1/3 cup sour cream

¼ cup best-quality mayonnaise

2 tablespoons chopped fresh basil

1 bunch chives, chopped

1 clove garlic, chopped

½ anchovy fillet

2 tablespoons freshly squeezed lemon juice

salt and freshly ground black pepper, to taste

1 head butter lettuce, torn into pieces

1 14-ounce can hearts of palm, rinsed and drained and cut into ½-inch pieces

1 avocado, halved, pitted and diced

1 pound lump and claw crabmeat

1. Working in batches, cook the pancetta in a large nonstick skillet over medium heat, turning occasionally, until crisp, about 4 minutes. Drain on paper towels and set aside.

2. In a food processor, combine the sour cream, mayonnaise, basil, chives, garlic, anchovy, and lemon juice and puree until smooth. Season with salt and pepper, to taste.

3. In a large bowl, combine the lettuce, hearts of palm, and avocado and gently toss with the dressing. Divide the salad among four plates and serve topped with the pancetta slices and crabmeat.


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