Recipes from the Kitchen
Williamsburg Virginia Dining
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
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.
The idea of this recipe is simple;
simple flavors simple ingredients, and to focus on the fresh taste of our local
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.
"When preparing any seafood, always use a
sensual touch!" - Chef Dale
1 lb. skinless fish fillet –cleaned and trimmed
1/4 cup olive oil
2 garlic cloves – minced
1 pinch black pepper
1/2 cup parsley – chopped
1 sprig rosemary – chopped
6 basil leaves – chiffonade
3 sprigs thyme – chopped
1/2 cup cilantro – chopped
1/4 cup wilted ramp & fried beet salad
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
1/4 cup extra-light olive oil
10 garlic cloves, very coarsely
1/2 pound (about 36) large shrimp,
peeled and deveined
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground
1 bottle (12 ounces) beer
1/2 cup fresh lime juice
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.
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
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
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