From the kitchen of: The Junior League of Norfolk-Virginia Beach, Inc's Toast to Tidewater: Celebrating Virginia's Finest Foods & Beverages

Wine Pairing: Rappahannock Cellars 2006 Vidal Blanc

Cape Henry Crab
Ingredients: 1 lb lump crabmeat
2 slices bacon, cooked, drained, crumbled
1 cup evaporated skim milk
1 tsp chicken bouillon granules
2 tbsp cornstarch
1 tsp dry mustard
1/2 tsp paprika
1/2 tsp celery salt
1/2 cup chili sauce
1 tsp tarragon vinegar
1/2 cup low-fat mayonnaise
1 tsp capers
Hot pepper sauce
1/2 cup dry sherry
8 oz aged Gouda cheese, shredded

Directions:

1. Spray 1/2 cup individual baking dishes with nonstick cooking spray.
2. Check crabmeat; remove any cartilage or shell.
3. Place crab in large bowl; mix in bacon.
4. Pour milk into a saucepan; dissolve bouillon granules and cornstarch in milk; stir over low heat until thick.
5. Remove from heat; stir in next 8 ingredients.
6. Mix sauce with crabmeat; stir in dry sherry.
7. Bake in preheated oven at 350 degrees for 15 minutes or until hot and golden brown. Can be frozen, defrosted, and cooked.