Crab cakes from Central, dressed and sitting atop a pickled green papaya slaw.

The Source chef Scott Drewno has already snagged the prestigious title of D.C. Chef of the Year. Now he’s picked up two more honors to add to his collection: at the American Institute of Food and Wine’s 5th annual “I Love Crab Cakes!” competition on Monday at Phillips Seafood at the Southwest Waterfront, Drewno’s riff on a BLT sandwich won him both the people’s choice award and top honores from the judges’ panel of D.C. chefs and food journalists.

With only 10 competitors grilling, deep frying, and garnishing with inventive slaws and marmalades, the win surely wasn’t the biggest accomplishment for the accomplished chef. But Drewno revealed it was a title he felt he had to have, especially after it was suggested that his victory was a foregone conclusion. “Of course [I’d win]? I lost last year,” said a smiling Drewno. “That’s why I came back.”

And the competition was formidable enough. Bartlett Pear Inn (Easton, MD) stood out for their traditional crab cake spiked with Old Bay and a corn chowder that tasted “right off the stalk.” Central’s crab ball benefited from the kick of a pickled green papaya slaw underneath. But it was Drewno’s delicate composition, light fry, and smoked bacon remoulade that won voters over.

The event supports AIWF programs to promote education for children on subjects such as eating locally produced foods, and to fund scholarships for culinary students in the community. A student from a local culinary school was awarded a $500 scholarship in a side competition. Drewno’s win also comes with a $2,500 grant to help fund a culinary intern.