Executive Chef Khan Vongdara and son, Chef Christopher, whipped up a seafood feast for 38 eager foodies August 30 at Crabcake Factory. Guests kicked off the evening with a complimentary house wine or draft beer and then were treated to jumbo lump crabcakes topped with a tropical fruit salsa and a ahi tuna and jumbo lump crab meat timbale atop a crispy wonton and drizzled with honey soy vinaigrette. A self-serve station greeted guests with piping hot cream of crab bisque and a Louisiana seafood gumbo (complete with shrimp, andouille sausage, blue crab, crawfish, okra and rice - and a gradual heat), and fresh tossed mixed greens with cucumber, tomato, onion, strawberries, and green pepper served with champagne vinaigrette. Up next were an trio of individually plated entrees: a pan-seared sea scallop with lemon caper beurre blanc, caribbean jerk seared mahi mahi stuffed with shrimp and jumbo crab meat and a crab-stuffed shrimp. Whipped potatoes and asparagus spears accompanied the seafood. Dessert options were warm bread pudding or the chocolate mousse obsession, which was served with a chocolate raspberry sauce.