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ConsumersThe TradeNewsFestivalsDive-Inspotlight: Chesapeake Rayspotlight: Deep Sea Red Crab

Tuesday, February 13th, 2018
2:00 - 4:00 PM
Virginia Institute of Marine Science
Director's Conference Room
Waterman's Hall
1208 Greate Road
Gloucester Point, VA

Past Meeting Minutes:
November 10, 2015 (PDF, 29k)
June 7, 2016
September 20th, 2016

February 28th, 2017

May 16th, 2017

October 3rd, 2017

February 13th, 2018

May 15th, 2018

December 4th, 2018

What's New


Every summer, our office gets phone calls and email requests 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%