Vol. 19, No. 10	Nov. 4, 1999

Local chefs honored for Coast Day seafood creations

Crab cakes and chowder are two favorite and famed Delmarva seafood dishes. During Coast Day each year, local chefs compete at a cook-off to determine who makes the best crab cakes and chowder.

The winners at this year's event, held Oct. 3 in Lewes, were Carol Hunter of Wilmington for her "Just Crab Cakes-Almost" and Bob Davis, executive chef at Phillips by the Sea Restaurant in Ocean City, Md., representing the Delmarva Chefs and Cooks Association, for his New England-style clam chowder.

Along with the honor of creating "Delaware's Best Crab Cakes," Hunter received $150 and an invitation to help judge next year's entries.

More than 500 individuals sampled the chowder and voted for their favorite.

In a close contest, Davis won the Seafood Chowder Challenge by 269 votes, surpassing runner-up Tom Howell, executive chef at the Dupont Country Club in Wilmington, by only 30 votes.

-Sue Moncure

Just Crab Cakes-Almost

• 2 pounds lump crab meat
  
• 2 teaspoons Old Bay seasoning
  
• 2 eggs
  
• 2 tablespoons olive oil
  
• 3 tablespoons mayonnaise
  
• 2 tablespoons butter
  
• 2 tablespoons dijon mustard
  
• salt and white pepper to taste
  
• 2 teaspoons Worcestershire sauce
  
• 1 tablespoon each red, green,
  
• 2 tablespoons chopped cilantro;
  
• yellow pepper for garnish
  
• 2 tablespoons finely chopped shallot

Pick over crab meat, removing any cartilage. Beat eggs and then add rest of ingredients, except olive oil, butter and bell peppers. Gently mix all ingredients. Make into cakes approximately 2 inches in diameter by 3/4 inches high. Sauté in the olive oil and butter until golden brown on both sides. Garnish with red, green and yellow bell peppers finely diced.

Eastern Shore Clam and Corn Chowder

• 10 oz. bacon, diced
  
• 4 tablespoons clam base
  
• 10 oz. celery, diced
  
• 24 oz. clams, canned and chopped
  
• 10 oz. onion, diced
  
• 18 oz. potatoes, cooked and diced
  
• 20 oz. corn, off cob
  
• 4 tablespoons Tabasco sauce
  
• 1 tablespoon garlic, chopped
  
• 1 teaspoon thyme
  
• 3/4 lb. butter
  
• 1 teaspoon white pepper
  
• 11 oz. flour
  
• 3 teaspoons onion powder
  
• 3 cups clam broth
  
• 1 quart heavy cream
  
• 14 cups water

In separate pot, melt butter and then add flour. Cook the roux 10 to 12 minutes, stirring frequently. Add clam broth, hot water and clam base. Stir well to combine. Add remaining ingredients as well as the reserved bacon and vegetable mixture. Cover and simmer for one hour, stirring occasionally. Stir in cream and remove from heat. Serve in warm bowls with crackers or bread.

Makes approximately 3 gallons. Preparation time: 1 hour, 30 minutes.