CRAB SALAD

Peter Pahk, Executive Chef, Kingsmill Resort and Spa

1 lb. crab meat, well drained

1 lb. pink shrimp, well drained

1 small red onion, diced finely

4 green onions, sliced

2 hard cooked eggs, diced

¼ c. mayonnaise

¼ c. sour cream

¼ c. prepared horseradish

2 tsp. fresh lemon juice

½ tsp. salt

3 avocados cut into fourths

Mix all ingredients together except avocados. Arrange avocado around each serving.

GRILLED GINGER SALMON PAIRED WITH BARBOURSVILLE CHARDONNAY

First Lady Maureen McDonnell

"Salmon is a favorite. This is a simple recipe using fresh Virginia-grown ginger. We like to use fresh ingredients at the Mansion. I suggest serving the fish with a side of steamed asparagus and your favorite rice. And, with one of the Mansion’s favorites, Barboursville Chardonnay."

1½-lb. pound salmon filets

1 tsp. extra virgin olive oil

1 tsp. honey

1 tsp. Dijon mustard

1 tsp. fresh grated ginger

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