Chef Ryan Nelson first gained national recognition in 2003 when he was asked to present a dinner at the James Beard House in New York City. The dinner's success was evident in that he has garnered two further invitations. Nelson was named to the 2006 Indianapolis Business Journal's class of "40 under Forty", a listing of forty local business and community leaders who have left an indelible mark on the city of Indianapolis before their fortieth birthday. His knowledge of and dedication to ecologically sound food practices gained him recognition in both 2005 and 2006 when he received Santé Culinary Awards in the "Sustainable" category given by Santé Magazine. In early 2007, Nelson was named to The Plitt Company's Board of Directors. The Plitt Company, headquartered in Chicago, is the Midwest's largest seafood purveyor and known throughout the industry for its commitment to quality sustainable products.

Nelson has traveled extensively during his tenure with The Oceanaire. He visited Alaska on three occasions to meet with fisherman and establish contacts. Nelson attended the International Seafood Exposition in Brussels, Belgium with the stated goal of sourcing new sustainable products. He also spent three weeks as a guest chef at the Sheraton Grande Sukumvit in Bangkok, Thailand.

Under Nelson's direction, The Oceanaire has established a presence in the Indianapolis community, hosting and participating in a number of events that benefit area groups. Nelson is the founder and host of The Annual Chef's Alliance Benefiting Riley Children's Foundation. He hosts ten chefs in the presentation of an eight course dinner, which to date has raised over $30,000.00. Chef Nelson's creative, leadership and training skills continue to raise The Oceanaire Seafood Room's local reputation, bringing it "Best Overall Restaurant" accolades in 2005, 2006 and 2007 from Indianapolis Monthly Magazine.

"Besides the obvious quality, freshness and great taste of Alaska seafood I support sustainable Alaska products because of the people I have met in Alaska. When speaking to the fishermen it is immediately apparent that their top priority is the health of Alaska fisheries."

~ Chef Ryan Nelson

2/3 cup Eggs
1 1/4 cup Mayonnaise
2 tsp. Dry mustard
1 Tbsp. 1 tsp. Old Bay seasoning
1/4 cup Parsley, chopped
1/4 cup Yellow onion, minced

1. In a medium mixing bowl crack the eggs and mix well.
2. Using a wire whisk, incorporate the mayonnaise, dry mustard, Old Bay, parsley and onion - mix well.
3. Reserve and refrigerate.

3 # Alaska king crab, diced into 3/4 inch pieces 1/2 loaf Pullman loaf (white bread loaf) 2 1/2 cups Crab cake dressing 1 Tbsp. Old Bay seasoning 1/3 cup Melted butter

1. Dice the fresh bread and place in a large mixing bowl.
2. Pour the crab cake dressing over the bread and mix well.
3. Gently fold the crabmeat into the bread and crab cake dressing mixture. It's very important not to shred the crab when mixing, as you want to see the large chunks of king crab.
4. Form into 5 oz. portions.
5. Combine Old Bay seasoning with the melted butter.
6. Place crab cakes on a greased sheet pan, and using a pastry brush, brush with the Old Bay butter. Bake in a 350-degree oven for 18-22 minutes.

1 each Shallot, brunoise
2 cloves Garlic, thinly sliced
1 tsp. Stone ground mustard
4 Meyer lemons, juiced
1 each Egg yolk
1 Tbsp. Sherry vinegar
Kosher salt, to taste
Fresh ground black pepper, to taste
2/3 cup olive oil
2 Tbsp. Fresh herbs, chives, dill, parsley (finely chopped)

1. Combine the first six ingredients in a small bowl.
2. Slowly add the olive oil to the ingredients in the small bowl, whisking constantly, creating an emulsification.
3. Season the dressing with the salt and pepper to taste.
4. Fold in the herbs, and reserve and refrigerate until use.

2 oz. Honey crisp apples, 1/8" julienne
2 oz. Fennel, 1/16" shaved
2 oz. Radishes (seasonal variety) 1/16" shaved
1/2 oz. Micro chervil (or regular chervil is micro chervil is unavailable)
1 Lemon, juiced
1/2 oz. Extra virgin olive oil
Kosher salt, to taste
Fresh ground black pepper, to taste

1. Using a mandolin, julienne the apples and shave the fennel and radishes.
2. Combine in a small mixing bowl and add the chervil.
3. Add the lemon juice over the slaw.
4. Evenly distribute the olive oil over the slaw and season to taste with salt pepper. Reserve.

Place the crab cakes on a serving platter, ladle the dressing over the cakes and place the slaw on top. Download this recipe