Ingredient: jumbo lump crab meat

View Recipe

Chive Olive Oil Marinated Crab

Recipe courtesy of Charles Carroll, CEC, AAC, Executive Chef, River Oaks Country Club (Houston, Texas)...

View Recipe

Crab & Avocado Napoleon Salad

Recipe courtesy of Benjamin Guaman, Executive Chef, Governors Club, Chapel Hill, N.C....

View Recipe

Tenderloin of Beef “Chesapeake Style”

Recipe courtesy of Bill Justus, Executive Chef, The Boar’s Head, Charlottesville, Va....

View Recipe

Chef Hosie’s Booya-Mary

Recipe courtesy of Hosie Bourgeois, Executive Chef, Beau Chene Country Club, Mandeville, La....

Join hundreds of your peers!

C+RC Association Join the Club and Resort Chef Association to network with professionals in your area, meet local vendors, gain access to educational programs and materials and more!

Get the Magazine!

Club + Resort Chef

Club + Resort Chef Digital Editions

Club & Resort BusinessBrowse the current issue and archived issues of Club & Resort Business in an easy-to-use, high-quality format. Bookmark, share and interact with the leading club and resort magazine today.