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NEXT BOARD MEETING:
Tuesday, April 8th, 2014
4:30 - 6:30 PM
Virginia Institute of Marine Science
Director's Conference Room
Waterman's Hall
1208 Greate Road
Gloucester Point, VA

Minutes from December 17th Meeting (PDF)

What's New

On March 16th-18th the Virginia Marine Products Board promoted Virginia Seafood at the Seafood Exposition North America 2014 at the Boston Convention & Exhibition Center. This show attracts over 19,000 buyers from 100 countries. The leads that are generated at this show will be available to the VA Seafood Industry by emailing Mike Hutt or Joe Cardwell or calling the office at 757-874-3474.

Every summer, our office gets phone calls and email request on how to prepare an Old Dominion Crab Stack. This is our answer with a local flair.

Soft-shells are considered to the delicacy of the crab world. The soft-shell is simply the blue crab in it molted stage which mean that (once cleaned) you can eat the entire crab.

Old Dominion Crab Stack (serves 4)

8 soft-shell crabs, cleaned
3 tablespoons butter
4 English muffins, split, toasted and buttered
8 slices ripe tomato
1 1/5 to 1¾ cups hollandaise sauce
8 slices cooked ham

Prick legs and claws of each crab with the tines of a fork to prevent popping. Sauté in butter about 4 minutes on each side over moderate heat. Place toasted English muffin halves on plate. Top each with ham, then tomato and cooked crab. Spoon 3 tablespoons hollandaise sauce over each. Serve immediately.

Blender Hollandaise: Place in blender: 4 egg yolks, 3 tablespoons lemon juice, ¼ teaspoon salt, ¼ teaspoon white pepper and 1/8 teaspoon cayenne. At medium speed, very slowly add 1 cup butter which has been melted to bubbling but not browned. Blend an additional 10-12 seconds until sauce is thickened and smooth.

Total calorie; 902
Percentage of calorie: Protein-19%, Carbohydrate-23%
Fat-57%, Saturated Fat-23%