Phillips Seafood & Executive Chef, Nelson Okabe
Phillips Seafood 12 Dock St., Annapolis, MD 21401
www.phillipsseafood.com
(410) 990-9888
In celebration of Phillips Seafood's grand reopening on March 10-the popular Annapolis staple has just undergone a few month's worth of renovations-this month's "What's the Dish?" recipe, Chesapeake chicken, was contributed by Phillips Executive Chef, Nelson Okabe. We recently had the pleasure of asking the chef a few questions and witnessed the preparation of his tasty dish. Enjoy!
What's Up? Magazine: How did your culinary career begin?
Chef Okabe: I started my career in this industry in 1987 as a dishwasher working my way up in a steakhouse in Springfield, Virginia. I had the opportunity to learn many cooking techniques from the many chefs that I worked with-until I became a chef myself.
Describe the culinary influence present in your dishes.
I combine my previous experience in a steakhouse with the seafood that I'm involved with now.
How did you come to work at and/or open this restaurant?
In 2000, I was hired by Phillips Seafood Restaurant in Washington, D.C. I was then asked to be the executive chef of Phillips Seafood in Annapolis.
What do you like most about your job?
It is certainly not the daily commute, since I live in Virginia. But the great management and staff make me feel like part of a family.
What makes this dish special to you?
The dish is not featured on our regular menu, but we sometimes sell it as a special. I had a banquet function of 100 people who wanted this dish. They just loved it.
Are there any special cooking techniques used for this dish?
Not at all, just handle the crabmeat gently and be careful not to overcook the chicken.
Is this recipe a traditional recipe, or have you modified it?
The crab imperial is a traditional family recipe-it can be served by itself, in an ovenproof ramekin, or on a natural, empty crab shell.
How difficult is this dish to prepare at home?
If you know how to fry an egg you will be okay.
Is there a particular wine/drink that goes well with this dish?
Phillips Amber Ale.
Chesapeake Chicken
Yields: 6 servings
6 ea. 6-ounce boneless whole chicken breast
6 tablespoons shredded cheddar cheese
Light Italian dressing
Flour to coat chicken
Pinch of paprika
Crab Imperial Ingredients
1 pound Phillips jumbo lump crabmeat
1 teaspoon parsley
1 teaspoon fresh lemon juice
1 egg
1 teaspoon Phillips Seafood Seasoning
1 teaspoon Worcestershire sauce
6 tablespoons mayonnaise
1 ounce capers (optional)
1 ounce finely diced red peppers (optional)
1 teaspoon melted butter
Imperial Sauce
6 tablespoons mayonnaise
2 tablespoons half & half
1/2 teaspoon Phillips Seafood Seasoning
1/2 teaspoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
Marinate chicken with light Italian dressing, salt and pepper. Place in the refrigerator while preparing the crab imperial and the imperial sauce.
Combine all crab imperial ingredients-except for the crabmeat-in a medium mixing bowl and whip until smooth. In a separate mixing bowl, add crabmeat and pour imperial mixture over crabmeat. Blend all ingredients together by tossing gently in order to avoid breaking crab lump meat.
In a medium-sized mixing bowl, combine all ingredients for imperial sauce and whip until smooth.
Cooking the chicken
Lightly dredge the chickens in flour, and remove any excess flour. Heat a large skillet with canola oil in a medium-high heat. Cook chicken for three minutes on each side.
Place the cooked chicken on a greased baking sheet pan. Put six tablespoons of the crabmeat mixture in the center of each chicken breast and bake at 400 degrees F for 10-12 minutes.
Top each stuffed chicken breast with imperial sauce, 1/2 ounce shredded cheese and a pinch of paprika. Place in broiler until golden brown.
Serve with your choice of vegetables or starch.
