Monday, June 21, 2010

Crabs and Champagne

One way to enjoy a hot summer day on the east coast is to eat steamed crabs from the Chesapeake Bay! Add grilled corn on the cob and ice-cold champagne and your feast is complete!

The champagne compliments the spices used in steaming the crabs. When you peel that perfect piece with 100% crabmeat, the champagne brings the flavors that melt in your mouth.

Keep a batch of steamed washcloths handy! Eating crabs does get messy!

Bon appetit!

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