Jumbo lump crab, artichoke hearts and sweet peppers in a fish velouté with shallots, white wine, cream, Asiago and flat-leaf parsley. Seasoned with sea salt, black pepper and a pinch of red pepper flakes and served over a bed of squid ink pasta.. Related Articles Recipe: The Oceanaire Seafood Room’s Maryland-Style Crab Cakes (seattletimes.nwsource.com)