Charlestown Chefs Earn Three Maryland Seafood Festival Awards

The Culinary Division (CDC) of Charlestown retirement community’s Dining Services Team captured an unprecedented three awards in the 47th Annual Maryland Seafood Festival’s Crab Soup Cook-Off held Saturday, September 5, at Sandy Point in Annapolis.

The Charlestown team not only brought home a top three award, but its placed in all three judges choice awards. And for the first time it also received a People’s Choice Award for an entry in the “Alternative Crab Soup” category.

Charlestown competed against 16 other competitors that included local restaurants and caterers that specializes in seafood.

The Charlestown team, led by Executive Chef Susie Seykoski, entered all three categories of the competition, including “Maryland Vegetable Crab,” “Cream of Crab” and “Alternate Crab” soups.

CDCs Brian Pearsall, David Haskins, Kevin Conley and Dwayne Rouse, as well as Sous Chef Kira Brosig, were supported by Assistant Directors of Dining Services Matt Daneker and Robin Moore, Restaurant Managers Paul Edelman and Dennis Dawson, and Catering Events Manager Osama Saad Abuzied.

The Charlestown team served thousands of crab soup samples to judges and festival goers. Charlestown has never entered the competition without bringing home a top award.

The team shares one of its winning recipes:


Charlestown’s Cream of Crab Soup:

(12 portions)


- 3/4 cup Onion (Medium Diced)

- 5 oz. Butter

- 1 cup All Purpose Flour

- 3 oz. Cream Sherry

- 16 oz. Heavy Cream

- 16 oz. Milk

- 32 oz. Crab Stock

- 1 teaspoon Old Bay Seasoning

- 6 oz. Fresh Claw Crab Meat

- 4 oz. Lump Crab Meat- (may use additional for garnish)

- 2 oz. Cream Sherry

Peel and chop onions

Melt butter and sauté onions until translucent.

Add flour to butter and onion mixture stir thoroughly and cook 2 minutes.

Add 3 oz. Sherry- Add heavy cream, milk and then crab stock.

Do NOT BOIL as this may cause milk to curdle.

Add seasoning and simmer for one hour.

Add Crabmeat and simmer for 5 minutes. Finish with remaining sherry

Serve in heated cups garnish with additional lump crab and pinch of seafood seasoning

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Caption for photo: Winning Charlestown team included (L-R) Kevin Conley, David Haskins, Osama Saad Abuzied, Susan Seykoski, Matthew Daneker, and Brian Pearsall (photo by Tom Moore).

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