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The Devil You Say
Written By: Marlene Osteen | Issue: July - 2022
Matt Weinstein, the maestro of Oak Steakhouse, offers a recipe that recalls the Carolina Coast (infused with a mountain twist).
Matt Weinstein, the newly installed chef at Skyline Lodge’s Oak Steakhouse, is serving some of the best food on the Plateau – seafood and steak dishes that can best be described as glorious mouthfuls of deliciousness.In a career spanning nearly 20 years, he has been dubbed a “Rising Star” byRestaurant Informer, included in theZagat“Thirty under 30,” and recognized byCreative Loafingas a “Chef to Watch.”While the restaurant has justifiably earned a reputation as a temple of beef, Weinstein, who grew up in Virginia is no stranger to seafood. Here he shares a recipe for Deviled Crab, inspired by the foods of the mid-Atlantic that he grew up eating. A hands down favorite at the restaurant, it has the correct ratio of crabmeat to cracker, with plenty of peppers and creole seasoning to spice things up. Either used as a topping or a stuffing, it packs astonishing flavor, and is a wonderful way to eat local trout,Matt Weinstein’s Deviled CrabIngredients1 ½ quarts of Oyster Crackers, crushed1 pound Crabmeat1 Egg, whisked½ pound Butter6 Shallots minced2 Red Bell Peppers, diced2 Green Peppers, diced 2 Jalapeños, seeded and minced ½ head of Celery, diced 2 tablespoons minced Garlic1 ½ tablespoon Creole Spice (Tony Chacheres)1 tablespoon ground Black Pepper½ cup White Wine 1 tablespoon Worcestershire sauce1 ½ tablespoon Valentina Hot Sauce2 tablespoons Dijon Mustard8 whole NC trout gutted Directions 1. Using your hands, crush oyster crackers into a large bowl. Add crabmeat to crackers and pour beaten egg over the top and stir to combine.2.Place a large skillet over medium heat and melt butter. Add shallots, jalapeño peppers, celery, and garlic and sauté until soft, about 5 minutes. 3. Add Creole sauce and black pepper and stir to incorporate 4. Add the wine and cook until it evaporates – about 2 minutes 5. Stir in the Worcestershire, hot sauce, and mustard and cook 1 minute. 6. Add vegetable mixture to crackers mixture.Let cool to room temperature. Toss well, season to taste with salt and pepper and refrigerate until chilled7.When ready to cook, heat the oven to 425 degrees. 8. Place the fish in a large ovenproof dish and arrange trout in a single layer. Mound the mixture on top of the fish covering it completely. (Alternately you can open the fish like a book and stuff it). 9. Roast in the oven 15 minutes or more depending on the thickness of the fish. Bake until the fish is opaque and the topping golden.
by Marlene Osteen
