On March 10, 2015, Virginia Institute of Marine Science (VIMS) hosted the 23rd Chefs’ Seafood Symposium. This year’s symposium focused on the deep sea red crab. Chefs learned everything from the complexities to harvesting red crab to a multitude of ways to prepare it. The symposium is co-sponsored by Virginia Sea Grant, VIMS, and American Culinary Federation Virginia Chefs Association.
