UpDate - Vol. 12, No. 38, Page 6
August 5, 1993
Coast Day cook-off

     Coast Day is set for Sunday, Oct. 3, in Lewes. Seafood chefs have
until Friday, Aug. 27, to get their entries in for the annual culinary
contest, the Coast Day Crab Cake Cook-Off, sponsored by the University Sea
Grant College Program and the College of Marine Studies.
     The eight best recipes will be selected, and these finalists will
compete for cash prizes ($125 for first place) and the title of "Delaware's
Best Crab Cakes" in the cook-off at Coast Day.
     Competition guidelines specify that crab cakes must be made from 100
percent blue crab meat; all other types of crab meat are unacceptable. Each
contestant will receive two pounds of blue crab meat to use the day of the
competition. All other ingredients and cooking utensils are the
contestants' responsibility.
     For contest rules, an entry form, or more information call 645-4346.
     Loretta Wootten of Felton, Del., won the top prize last year with this
recipe for "Diamond State Crab Cakes."

            __________________________________________________

                         Diamond State Crab Cakes
   1 pound crabmeat (backfin)              1-1/2 tsp. hot sweet mustard
   1 tsp. lemon juice                      2 tablespoons mayonnaise
   1 tsp. Season All                       1 tablespoon Original Hidden
   1/2 tsp. Old Bay seafood seasoning      Valley Ranch Dressing
   1 tablespoon butter or oil              5 drops Tabasco sauce
   1 slice sharp cheddar cheese            Old Bay Dip & Crisp Seasoned
   1 tablespoon minced onion               Breading
   1 tablespoon minced green pepper        Plain bread crumbs to coat cakes
   1 egg (beaten)                          Black pepper, to taste

     Sprinkle crabmeat with lemon juice, Season All, Old Bay and pepper and
toss very lightly. Saute onion and pepper in butter or oil over medium heat
until limp (or microwave 1-1/2 minutes). Beat egg, add mustard, mayonnaise,
dressing, Tabasco, sauteed onion and pepper. Mix well. Pour over seasoned
crabmeat. Sprinkle two to three tablespoons of Old Bay Dip & Crisp on
mixture and gently mix. Shape into cakes. Mix plain bread crumbs and Dip &
Crisp as needed to completely coat cakes. Fry over medium heat until golden
brown on both sides. Place diamond cut-outs of cheese immediately on top of
each cake for decoration. Serve on plate lined with greens, lemon slices
and cocktail or tartar sauce. Serves four to six.