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
Mrs. Cheryl Scoma
Shirley Fong-Torres, chef and
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
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
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
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.