LRCC once again partnered with Heron Point Seafood and the New Hampshire Lodging & Restaurant Association Education Foundation (NHLRA) to host the 2nd annual Big Crab Cook-Off, a culinary competition that challenges high school students to showcase their creativity, technical skills, and passion for the culinary arts.
Heron Point Seafood sponsored the event and provided crab meat for both the practice and competition days. Student teams were tasked with creating an original dish that highlighted the featured ingredient while demonstrating their culinary expertise.
Five schools participated in this year’s competition:
- Concord Regional Technical Center
- Mount Washington Valley Career and Technical Center
- Plymouth Regional High School
- Pinkerton Academy
- Portsmouth High School
Each team presented their dish to a panel of judges, explaining their concept and ingredient selections. Dishes included New Orleans Cajun Mac and Cheese, Crab en Croute, Jumbo Lump Crab Dumplings, Crab Arancini with a Crab Bisque, and Crab with Pumpkin Gnocchi and Herb-Whipped Ricotta. Entries were evaluated based on taste and flavor, knife skills and technique, creativity, and plating and presentation.
After a highly competitive event, Portsmouth High School earned first place and the top prize of $3,500. Plymouth Regional High School took second place and received $1,500, while Mount Washington Valley Career and Technical Center placed third and received $1,000.
The judges were impressed by the skill, creativity, and professionalism displayed by all participants. Congratulations to the winning teams and to every student who competed in this year’s Big Crab Cook-Off. Their hard work and culinary talent made for an exciting and inspiring competition.