Kingsmill Resort

Recipes from the Kitchen

Williamsburg Virginia Dining

Crab Cakes

Ingredients:

1 lb Chesapeake Bay lump crab meat

• 1 whole egg
• 2 oz mayonnaise
• 1 tablespoon Dijon mustard
• 2 oz finely diced onion
• 2 oz finely diced celery
• 1 oz corn flakes (put in a blender to make into crumbs)
• 3 cup corn flakes (for the coating)

Directions:

Combine all the ingredients except crab and coating into a small bowl. Mix well. Add the crab making sure to mix gently; just enough to combine all ingredients.  Take the remaining 3 cups of corn flakes and grind in a blender.  Divide your crab mix into 5 portions, approximately 4 oz each.  Roll each portion into a ball, and coat with the corn flake crumbs, and form into a cake.  In a small skillet over medium heat, melt 3 tablespoons butter.  Place the crab cakes in the pan and cook until golden brown on each side.  Finish in a 350 degree oven for 10 minutes to finishing heating all the way through.  Serve with fresh lemon and your favorite homemade tartar sauce or remoulade.

NOTES:

The idea of this recipe is simple; simple flavors simple ingredients, and to focus on the fresh taste of our local crab.

Make sure there are no shells in the crabmeat. Most fresh crab is already picked, but it’s hard to get all the shells. The best way to find all the shell pieces is to turn your oven on to 400 degrees, spread your crab onto a baking tray, and place in the oven for 1 minute. The heat will turn any remaining shells bright white and this will make them easier to see.

 

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Rockfish Carpaccio

"When preparing any seafood, always use a sensual touch!" - Chef Dale

Ingredients:

Rub the fish with olive oil, garlic and pepper. Sear each side evenly in 30 second intervals. Let rest. Then, roll in the herbs. Wrap tightly in plastic wrap and refrigerate. After well chilled, shave with sharp knife into individual 3 oz. portions. Place each slice on parchment paper for plating. Place fish on chilled plate and pull back parchment paper. Serve with ¼ cup of wilted ramp & fried beet salad, drizzle with extra virgin olive oil and top off with a squeeze of fresh lemon juice.

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Beer-Braised Shrimp

Ingredients

• 1/4 cup extra-light olive oil
• 10 garlic cloves, very coarsely chopped
• 1/2 pound (about 36) large shrimp, peeled and deveined
• 1/2 teaspoon cayenne pepper
• Kosher salt and freshly ground black pepper
• 1 bottle (12 ounces) beer
• 1/2 cup fresh lime juice

Directions
In a large heavy skillet over high heat, heat the olive oil and garlic until the garlic starts to caramelize, 1 to 2 minutes. Add the shrimp and season with the cayenne and the salt and black pepper to taste.

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Garlic-Poblano Guacamole

Ingredients

• 6 garlic cloves, unpeeled
• 1 red bell pepper
• 1 poblano chile
• 1 ripe avocado, pitted, peeled, and coarsely mashed
• 1/4 cup finely chopped green onions, white and tender green parts
• 2 tablespoons chopped fresh cilantro
• 2 teaspoons fresh lime juice
• 1/4 teaspoon kosher salt
• Tortilla chips

Directions
Bake until soft, about 15 minutes. Let cool slightly, then remove the skins. Place the roasted garlic in a serving bowl and mash with a fork.

Preheat the broiler. Place the bell pepper and chile on a baking sheet and broil 4 to 5 inches from the heat source until the skins are blackened and blistered all over, about 8 minutes. Remove from the broiler. Lower the oven temperature to 425°F.

Transfer the roasted pepper and chile to a paper or plastic bag and close tightly. Let stand for 10 minutes (the steam will loosen the skins), then peel, stem, and seed the pepper and the chile, and chop finely. Add the pepper, chile, avocado, green onions, cilantro, lime juice, and salt to the mashed garlic, stirring well. Serve the guacamole with the tortilla chips.

Cook’s Tip: When storing this guacamole, press plastic wrap against its surface to help keep it from oxidizing and turning brown.

Makes 8 servings