Have you voted for your favorite NJ Crab Cake yet? Here are some of the tantalizing entries and a little bit about the innovative Chefs and Restaurants behind the recipes.
Above Restaurant & Bar‘s Chef Sam Rojas has been with Above since the restaurant opened 3 years ago. He has trained under numerous five star chefs and has been learning and developing his own style over the years. He cooks from the heart and feels that food is the glue that brings people together.The Entry: Alexander: Made with Lump Crab meat, lemon remoulade, Ritz crackers, corn flakes & scallions
Avenue Bistro Pub in Verona is home to “Chopped Champion” Chef and Co-Owner Michael DiIonno. Whether you are looking for a full dinner experience or just a casual bite at the bar you will find it here. Lovely, casual atmosphere serving “new” American cuisine. The Entry: Sautéed Crab Cakes: roasted pepper, remoulade
Blue Morel Restaurant and Wine Bar, named among the “Top 10 New Restaurants in U.S.”, is under the direction of Chef/Parnter, Thomas Ciszak, one of the Northeast’s most acclaimed chefs. Accessible and approachable, Blue Morel’s menus feature dishes that range from old family recipes to playful twists on contemporary American favorites—in addition to the award-winning sushi and raw bars for which Chef Thomas is famous. The Entry: JUMBO LUMP CRABCAKES: horseradish crust, mizuna, honey mustard ranch dressing
BoulevardFive72 is an upscale “Manhattan” style Restaurant located in central New Jersey featuring the creations of Executive Chef/Partner Scott Snyder who is also Managing Partner (formerly chef/partner) at Henry’s, a popular bistro in Manhattan (www.henrysnyc.com). A graduate of the esteemed Culinary Institute of America, Chef Snyder has worked in the kitchens of the acclaimed Sign of the Dove and La Grenouille in NYC. The Entry: Sautéed Lump Crab Cakes: Dryer Farm’s Sweet Corn “Salsa”|Spiced Rum Black Beans | Smoked Paprika Sauce
Caffe Aldo Lamberti: You can expect the very best in contemporary Italian cuisine and seafood at Caffe Aldo Lamberti. A South Jersey Landmark for over 25 years and just minutes from Philadelphia, you will find mouthwatering menu selections such as chicken, veal, pasta, USDA prime meats and seafood dishes, along with their house specialty – whole fresh fish. Caffe Aldo Lamberti received the Award of Excellence from Wine Spectator from 2003-2007. In 2008, 2009, 2010 & 2011 Caffe Aldo Lamberti received an upgrade to the Best of Award of Excellence Award from Wine Spectator. The Entry: Zucchini Crabcake: Jumbo Lump Crabmeat, Herbs, Spices, Roasted Peppers, Spinach
Chakra: Visit Chakra in Paramus where Chef/Owner Thomas Ciszak presents great New American Cuisine in a dramatic, sensual setting. His classic European style and gracious hospitality set the scene for a truly memorable experience. His food has won raves from critics at The Record, New Jersey Monthly, and The Star-Ledger! Chakra is an oasis from the ordinary. The Entry: Horseradish Crusted Crab Cake: snow pea shoots, mustard seed vinaigrette
Chestnut Chateau in Union offers a Wide Variety of Cuisine Based on Classic American Steaks and Seafood Dishes Infused with French Culinary Techniques. Executive Chef George Niotis adds a touch of class and sophistication to even the simplest of dishes, “Bon Apetite”. The Entry: Jumbo Lump Crabcake: Lime Wasabi Sauce & Mango Salsa
Deauville Inn ~ Waterfront Dining and Sports Bar in Strathmere. The Deauville Inn, located just 20 minutes south of Atlanctic City, is a waterfront establishment with fantastic food, friendly service & fabulous sunsets. Relaxed dining is available for lunch, dinner & late night snacks, while the Sports Bar & Beach House offer great drink & entertainment. In a time of fast food outlets and “theme restaurants”, the Deauville Inn stands out as one of the few remaining places that offers fine food along with quaint atmosphere, entertainment and outstanding hospitality. It’s situated on the bay, at the foot of Corson’s Inlet Bridge between Ocean City and Sea Isle City, New Jersey.The Entry: Deviled Crab: Our family recipe that demands only the freshest ingredients and Jumbo Lump Crabmeat be used in this house specialty. Available oven roasted or fried.
FISH Restaurant in Asbury Park: Located in Asbury Park’s Post Building, one of the region’s most beautiful and historic structures built in 1885, FISH has quickly attracted the attention of both local and regional audiences. Seeking unmatched quality, superior service and can’t-wait-to-return dining experiences. FISH offers a creative menu featuring the freshest seafood and seasonal, sustainable and locally grown foods. The Entry: Jumbo Lump Crabcake: Spicy Remoulade, Mache Salad
Ice House Restaurant and Bar in Wildwood: Entering our fourth season, Ice House Restaurant and Bar is emerging as the option of choice for “down the shore” dining and relaxing. The Dining Room is the perfect choice for parties of all sizes and ages, serving only the freshest seafood and finest steaks in a comfortable and contemporary setting. Our Ice House Deck is a great alternative if you’re only in the mood for appetizers and/or a sandwich while enjoying a “cool” cocktail and the spectacular view overlooking Otten’s Harbor. The Entry: “Ice House Crab Cake: Classic jumbo lump crab cakes with corn relish and served with traditional tartar sauce.”
Stay tuned for the spotlight on the second round of contestants next week and be sure to tune into the live Cook-Off at Viking Cooking School in Atlantic City on September 24th at 6pm.