HAMPTON ROADS, Va. - Chef Patrick Evans Hylton shows us how to use Virginia crabs to make a tasty crab dip and shares three wines to enjoy this summer.
UNCORK WITH PEH | THREE EARLY SUMMER WHITES
Meteorological summer is here and things are heating up. With Virginia entering Phase 2 reopening, outdoor gatherings of up to 50 folks are allowed
Virginia Wine of the Month Club has three great white wines for early summer. Enjoy these out on the porch alone or with lighter fare such as grilled chicken or seafood, salads, and rich spreads like our Coastal Virginia Crab Spread. The recipe follows. Here’ some information on the wines:
James Charles Winery & Vineyard Cuvee de la Reine
- blend of Riesling, Vidal Blanc, and Seyval Blanc
- medium bodied
- white flowers and lemon zest on the nose
- light citrus and pineapple on the palate
James Charles Winery & Vineyard Riesling
- drier expression of Riesling
- medium bodied
- apricot and pineapple on the nose
- stonefruit and minerality on the palate
Bogati Tango Blu
Note: Bogati is a sister vineyard to James Charles Winery
- blend of Chardonnay and Seyval BLanc
- medium bodied
- citrus and tropical fruit hints on the nose and palate
For more information on the Virginia Wine of the Month Club visit, www.VaWineClub.com
RECIPE | COASTAL VIRGINIA CRAB SPREAD
Folks are heading outdoors now that weather is warmer. My Coastal Virginia Crab Spread is quick and easy to make.
This special dish celebrates one of the region’s Culinary Calling Cards. The Crab Spread is a great pairing with crisp white wines, such as the offerings highlighted from our friends at the Virginia Wine of the Month Club.
Here’s how to make it:
In a medium mixing bowl, add 2 (8-ounce) packages of softened cream cheese, 1 tablespoon freshly squeezed lemon juice, and 1 teaspoon hot sauce. Cut one each green, red, and yellow bell peppers in thirds, remove rims and seeds and finely dice; add to mixture; stir to completely incorporate.
Add 12 ounces fresh crab meat, flaked and carefully stir to mix. Spoon into bowl or mold, cover, and refrigerate at least one hour before service. Just before serving spoon 8 ounces cocktail sauce over top. Garnish with a bell pepper ring. Serve with toasted baguette, rich buttery crackers, or even salty blue corn tortilla chips.
For my recipe for homemade cocktail sauce, email Patrick@VirginiaEatsAndDrinks.com with “Cocktail Sauce Recipe” as the subject.
Some ingredients comes from The Fresh Market, www.TheFreshMarket.com
For information on Virginia Seafood visit, www.VirginiaSeafood.org
VAEATS WEEKLY MAGAZINE
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