Soft-shell crabs find their match

The way a soft-shell crab is prepared determines which wine is best suited to enhance the seafood's flavor. Spanish-inspired soft-shell crabs that are fried in extra-virgin olive oil are paired with the light-bodied NV Cristalino Brut Cava. A Japanese soft-shell crab roll with jalapeno and wasabi-carrot sauce tasted best with a sake.

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