Virginia Sea Grant:
Teams from the Colonial Williamsburg Apprenticeship Program cook red crab in creative ways to try to win the Virginia Seafood Cooking Competition. ©Julia Robins/VASG
Virginia Sea Grant:
Red crab has a sweet flavor and high meat yield. (L) red crab meat from the legs, joints, and body (R) red crab legs. ©Julia Robins/VASG
Virginia Sea Grant:
The winning dish: deep sea red crab salad sandwich in pita. ©Julia Robins/VASG
Virginia Sea Grant:
Chef John Maxwell, a renowned chef and culinary educator, gives a red crab cooking demonstration. ©Julia Robins/VASG
Virginia Sea Grant:
Chef Travis Brust, Certified Executive Chef, leads the Virginia Seafood Cooking Competition. ©Julia Robins/VASG
Virginia Sea Grant:
An attendee samples blue crab and red crab meat to decide which one he likes best. ©Julia Robins/VASG
Virginia Sea Grant:
Deep sea red crab on display at the Chefs' Seafood Symposium. ©Julia Robins/VASG
Virginia Sea Grant:
Dr. Dan Kauffman, Virginia Sea Grant extension seafood specialist at Virginia Tech, talks to chefs about red crab marketing and distribution. ©Julia Robins/VASG
Virginia Sea Grant:
Chefs from the Colonial Williamsburg Apprenticeship Program try to beat out their competition during the Virginia Seafood Cooking Competition. ©Julia Robins/VASG
Virginia Sea Grant:
Chef John Maxwell demonstrates how to make a twist on an old favorite: a Virginia red crab cannoli. ©Julia Robins/VASG