2022 was supposed to be the year of risotto. And here we are midway through the Fall and I have yet to make or attempt risotto. Instead 2022 has been the year of Aperol (Aperol Spritz, Paper Plane), the year of putting chimichurri on everything, the year I learned to make authentic tiramisu, and the year of Crab. (and, yes, for all you Chinese Zodiak fans out there, I realize that 2022 is actually the year of the Tiger). 

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New people, big love, and good life have found me tucked away in corners of Saint Michaels, Maryland and the like splitting crabs open down the middle and pulling out that sweet meat for hours on end under hot sun with an orange crush to keep me company. I entered a raffle for a baby blue Mustang and it was worth the entry price for the dream of winning. Someone almost pushed me into murky canal water and crab meat has saved many an idle Thursday afternoon when the work day was just a little more oppressive than the August heat. I’ve grown accustomed to the smell of Old Bay – even come to love it – and relish the tiny plastic containers of leftover picked crab we diligently carry home with an eye towards another meal. While crab and scrambled eggs has been a favorite, nothing compares to finding yourself with leftover crab meat and leftover chimichurri on the same day. On that day – on that very special day – the scrambled egg, crab meat, avocado toast with chimichurri is ripe for the making and there is no resisting the most elegant of all possible brunches. Local Chesapeake crab meat, vibrantly green chimi, scramble, avo, and oil atop a slightly crisped sour dough. Nothing says summer brunching like this. So even if you aren’t from Virginia or Maryland, find a bit of crab meat and let this one change your morning. 

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