What’s Up?: How did your culinary career begin?
Marla George: I worked at Riordan’s starting at age 14 and learned so much from the great chefs there.
WU: Describe the culinary influence present in your dishes
MG: Born and raised in Maryland, I use Old Bay in many recipes. I love it!
WU: How did you come to work at Pit Boys?
MG: Doug Macey started Pit Boys. I had a catering company called Katering with a Kay, and I used Pit Boys for my commercial kitchen. I would cook at night when the regular staff was gone. Doug Macey asked me to help run the store and catering for him, so I came on board in 1999. Unfortunately, Doug passed away in 2001, and his wife sold the business to me and another girl that worked for Doug. She left in 2005 and it has been all mine ever since!
WU: What do you like most about your job?
MG: Meeting great people while catering, and the great staff I have. And, I love cooking!
WU: What makes this dish special?
MG: It has been a crowd favorite for years, plus it’s a Maryland specialty.
WU: Are there any special cooking techniques used for this dish?
MG: It is simple and doesn’t change when we prepare for 10 or for 100—it’s always good,
WU: This is a traditional recipe?
MG: It is a different style of crab dip, probably because we put a little fire in it.
WU: Is there a particular drink that goes well with this dish?
MG: Something cold—a good beer is always a plus
Crab Dip
Serves 15 to 20 people
3 pounds cream cheese
1 pound Velveeta
2 cups tomatoes, diced and seeded
½ cup onion, diced
1 cup jalapeno, diced
2 tablespoons lemon juice
1 tablespoon Old Bay seasoning
1 tablespoon chili powder
2 cups white wine
1 pound crab meat
Melt the cream cheese and Velveeta together. Sauté the tomatoes, onions, and jalapenos in a pan over medium heat until soft. Add the lemon juice and seasonings. Mix with the cheeses and fold in the crabmeat. Serve with bread and crackers.
