Vol. 19, No. 36

July 20, 2000

Creative 'crabby' chefs sought for Coast Day Cook-Off

Entries for the 2000 Coast Day Crab Cake Cook-Off, celebrating Delmarva's famous blue crabs, are due Friday, Aug. 11. The cook-off is a popular part of Coast Day, scheduled this year on Sunday, Oct. 1, at the Hugh R. Sharp Campus in Lewes. From the entries, eight recipes will be selected, and finalists will compete for cash prizes: $150 for first place, $100 for second place and $75 for third place. Each contestant will be given two pounds of blue crab meat for the competition, and winners will be chosen based on originality, predominance of crab meat, taste and texture. Using blue crab meat as the basis, creative cooks in past years have used all kinds of ingredients and come up with names ranging from "French Confetti Crab Cakes" to "Red, White and Blue Crab Cakes." according to Doris Hicks, marine studies, who organizes the annual crab cake cook-off. There have been many "creative concoctions and cherished family recipes," Hicks said, with such ingredients as portabello mushrooms, mango or bean sprouts, and crab cakes have been broiled, baked and fried. Last year's winning entry was "Just Crab Cakes--Almost," from Carol Hunter of Wilmington, who has been invited to be a judge of this year's competition. Last year, Hicks collected 10 years of award-winning recipes and published them in Coast Day Crab Cake Cookbook, which can be ordered from the Marine Communications Office by calling 831-8083 or from the Sea Grant Marine Advisory Service in Lewes at (302) 645-4346. The cost is $3. Sponsored by the College of Marine Studies and Sea Grant College Program, Coast Day is an annual educational event, showcasing Delaware's marine resources. With more than 10,000 visitors each year, Coast Day has won state and national awards for promoting environmental education and stewardship. For information, contest rules and an entry form, call the Sea Grant Advisory Service at (302) 645-4346 or send e-mail to Rita Baty at [rbaty@udel.edu].