And the Second Annual Scoma's Crab Challenge winner is...

Jack Mochel and his Crab Newburg - a creamy, flavorful combination of crabmeat, mushrooms and a touch of cayenne pepper for a delicious kick. I love serving it over our rice pilaf but you might also serve over toast points or patty shells.

We challenged our crab-crazy judges to select their favorite recipe from the dozens we received and they ate it up! Although the judging was difficult, there were no empty plates, so we know that the finalists' recipes tasted fantastic.

Our illustrious panel of dedicated judges included:

Mrs. Cheryl Scoma

Shirley Fong-Torres, chef and author

Steve Falk, CEO and president, San Francisco Chamber of Commerce

Joe D'Alessandro, CEO and president, San Francisco Convention and Visitors' Bureau

Come in and enjoy Mochel's Crab Newburg - it will be on Scoma's menu for the rest of the season. Jack also wins dinner for two at Scoma's and a weekend at San Francisco's Orchard Garden Hotel. Congratulations!

And if you want to make it at home, here's the winning recipe:

Mochel's Crab Newburg

Serves 4

12 ounces cooked crabmeat

1/4 cup finely chopped onion

2 tablespoons butter

4 ounces sliced mushrooms

3 tablespoons all-purpose flour

1 1/2 cups milk

2 tablespoons dry sherry

dash cayenne pepper

toast points

paprika

In a large non-stick saucepan, sauté onion and mushrooms in the butter until tender, about 10 minutes. Stir in flour; cook, stirring constantly, for 1 minute. Add milk and continue to cook over medium heat, stirring constantly, until thickened. Stir in sherry and pepper. Continue to heat, stirring, until heated through. Place 3oz of crab in a flat bowl and spoon 1/4 sauce on the crab to heat.

Serve over toast points, rice, or patty shells; sprinkle each serving with a little paprika.