Atlantic ocean, it was great to see you. I had forgotten about the flat spread of white sand, the smell of salt and old bay, and the dance of the reeds on the lumpy dunes. Virginia is humid by nature, but the stretch of land along along the shore the weather catches a sexy lil' breeze. And as crazy as it sounds, I sort of enjoyed the humidity?? I like being an occasional sweaty mess; it warrants good reason to indulge in the infamous orange crush.
I flew back to my geographical roots to witness the marriage Chris Palmer (I can't not use his last name) and my good friend and former roommate, Kristen. Also in attendance were the other 8 girls I lived with in college, in an adorable four-storied rustic house with a broken porch swing and a a family of squirrels living in the ceiling. I've talked about them here and here, and I'll likely be talking about them for the rest of forever.
The (NOW!) Palmers (!!!!) are two of the coolest people I've ever met. I remember them getting me to like mushrooms one night when I stumbled home from a party and entered our kitchen at 1am to them eating mushroom/pepperoni pizza from the local delivery joint, Chanello's. They offered me a slice, and my obsession with mushroom pizza and their company exploded in parmesan confetti.
Our menu this weekend was a mixture of classy beach treats and college throwbacks (Chanello's did make a reappearance on the evening of the Bachelorette party), consisting of gourmet take-out from Taste, homemade mango margaritas, smartfood popcorn, neptune's pillow-y scallops from Dockside Willie's, champagne champagne champagne, sweet potato biscuits with butter and prosciutto, key lime cupcakes, and ALL THE CRAB.
The mid-atlantic knows how to do crab. It's not that stringy and sad Red Lobster crab, but the mermaid-kissed crab fresh out of the Chesapeake bay. It's salty and fat, delicious when it all smooshed together and panfried with butter and green onions. It's also great on a picnic table with a hammer and a corona. And now I like to put it in my salsa.
BLUE CRAB SALSA! I've seen it at the grocery store, but this recipe lets you make your own. It's a smooth, restaurant-style salsa, but you could choose to keep the crab meat whole and make it chunky (simply add it to the salsa after pulsing everything else in the food processor and stir). Also, the spice/salt ratios may change based on your personal preference. Serve it with corn chips, on top of eggs, oron a Chanello's pizza.
virginia beach blue crab salsa
add all of the ingredients to a food processor or blender. pulse until smooth.
1 lb jumbo lump crab meat
1 28 oz can of whole tomatoes
1 teaspoon cumin
1/2 yellow onion, finely chopped
2 gloves of garlic, finely chopped
1 jalapeño, finely chopped and seeds removed
2 teaspoons salt, plus to taste
1-1/2 teaspoon old bay
1 tablespoon lime juice
2 tablespoons lemon juice