It is the quality of the crabcake and the care and creativity that Bobby himself puts into his 100% Jumbo Lump Crabcake that has made the Bobby Chez name a staple in thousands of homes throughout South Jersey and now across the U.S.A. He also sells wholesale to a variety of Shop Rite and Acme Supermarkets as well as local delis and restaurants in South Jersey. Bobby Chez Famous Jumbo Lump Crabcakes were named "Best Crabcake" on the most well known shopping network 2 years in a row. Bobby now ships his crabcakes, Smashed Burgers and other seafood specialties nationally each week through his online grocery store.īobby Chez has won many local awards in South Jersey and has sold hundreds of thousands of crabcakes on national shopping networks. Each store also serves fully cooked food for takeout or eat in. We sell our seafood partially cooked and give each customer reheating instructions to finish their meal to perfection at home. Each day the freshly prepared food is trucked out to each location. Seafood is purchased fresh from the seafood market every morning and nothing sold is more than one day old. We feature a variety of gourmet prepared seafood specialties and side dishes made fresh every day in our Cherry Hill commissary. Twenty years later, sales volume has leapt to about 30,000 crab cakes per week sold.īobby's four retail stores in Cherry Hill, Collingswood, Washington Township/Sewell and Delran are unlike any other "to go" concept around.
The store's signature Jumbo Lump Crabcake quickly became famous winning multiple state and regional awards. The first Bobby Chez Seafood Specialties store opened in 1997 in Voorhees, NJ. For almost twenty years, mother and son ran Chez Robert, a highly rated French restaurant in Westmont, NJ. Raised in Haddon Heights and Cherry Hill, Sliwowski was inspired to become a chef by his Italian mother and his Polish father. Helping his mother Phyllis, run the hotdog stand at Woodcrest Country Club in Cherry Hill, Bobby gained experience that helped him land, at sixteen, his first real gig as a cook: manning the club's patio grill.
Sprinkle evenly with breadcrumbs and thyme and bake for 30 to 35 minutes, or until the sauce is bubbly and the mac n cheese is browned on the top. Mac Nation Cafe in Indian Hills, Colorado is home to over 50 varieties of Mac and Cheese dishes.Place the mixture in 4 gratin dishes or a medium sized oven safe dish. Add the cooked pasta and crab and stir well. Remove from heat and add the Gruyere, Cheddar, salt, pepper, and nutmeg. Add the hot milk and cook for a minute or two more, whisking continuously until the sauce has thickened and is smooth. Cook over for 2 minutes, stirring with a whisk. In a large pot over medium low heat, melt butter. Meanwhile, heat the milk over low heat in a small saucepan.Add pasta to a large pot of salted boiling water and cook according to the directions on the package, 6 to 8 minutes.1/2 teaspoon freshly ground black pepper.You can’t go wrong, anyway you prepare this, I promise it will be delicious. Or just leave out the crab all together and make the mac n cheese with the homemade béchamel cheese sauce.
If you can’t find crab in your area, no sweat, you can swap in lobster or even bacon or proscuitto (if you decided to go with bacon or proscuitto, just reduce recipe amounts to 1/2lb). The rich crab and velvety cheese make it a natural pairing with La Crema’s Sonoma Coast Chardonnay. It just may be the perfect elevated comfort food. It’s versatile enough to appear on the menu for a romantic dinner, a special-occasion dinner party, or an epic weekend meal. If you want to impress someone, make this dish. Adding in sweet Dungeness crab meat might just be the most perfect mac and cheese dish out there. Since it is Dungeness crab season here in the Bay Area, I want crab in everything I eat and that even applies to my mac and cheese. You can dress it down by keeping it just pasta and cheese or dress it up by making it a little fancy with tomatoes, prosciutto or even lobster. Everyone loves mac and cheese pasta mixed with creamy cheese makes even the most sophisticated of palettes happy. Serve with the marinara sauce and ranch dip on the side. Remove the calzone from the oven and cut into six pieces. Transfer to hot oven and bake 45 minutes. In my opinion mac and cheese should be its own food group, it might just be the perfect food. Fold the other half of the dough over the layers, stretching gently. This is not your normal run of the mill boxed mac and cheese (although those are pretty delicious), this is pasta baked in a homemade Cheddar and Gruyere béchamel sauce with freshly picked Dungeness crab.
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