Chef Jeff Black Deemed 'Crabbiest' At 8th Annual AIWF D.C. Crab Cake Competition

NORTHWEST -- The competition was fierce at Sunday's 8th annual D.C. Crab Cake Competition, with eight of the area's top chefs playfully pitted against one another for the charitable event, which took over all three levels of The Source by Wolfgang Puck.

But ultimately it was Chef Jeff Black of the Black Restaurant Group who walked away with the day's $1,500 purse, which will be used to support a culinary intern inside the kitchen at one of his restaurants.

Joining Black at this year's competition, which used only Department-verified Maryland blue crab, was Birch & Barley's Kyle Bailey, PassionFish's Chris Clime, Bourbon Steak's John Critchley, Woodberry Kitchen's Spike Gjerde, Mussel Bar & Grille's Matt Hagan, Wolfgang Puck Catering's Russell Smith, and Tony & Joe's David Stein.

Beyond all-you-can eat crab cakes and oysters (and all-you-can drink Port City Brewing Company beer and Milbrandt Vineyards wine), each $70 ticket also bought guests access to a fantastic live auction emceed by The Source's own Chef Scott Drewno.

A cash Bloody Mary and Pickleback bar was an added bonus for those attendees feeling particularly adventurous, with many of the chefs (and photographers) spotted happily indulging in a shot or two.

And six students from the area's various culinary schools had the chance to compete for their own $500 scholarship prize, which was ultimately claimed by Andrew Ho.

There was never a better excuse to get crabby.