UpDate - Vol. 13, No. 36, Page 3
June 30, 1994
Crab cake recipes due Aug. 26

     Calling all crabby cooks! It's time to enter the Coast Day Crab
Cake Cook-Off, sponsored by the Sea Grant College Program and the
College of Marine Studies, and scheduled on Sunday, Oct. 2, at the
Hugh R. Sharp Campus in Lewes. Crab cake recipes must be entered by
Friday Aug. 26, and then eight finalists will then be selected by a
panel of seafood experts to participate in the October cook-off.
     The contest highlights the blue crab, one of Delmarva's most
valuable seafood resources, according to Doris Hicks, the event's
organizer and seafood technology specialist for the Sea Grant Marine
Advisory Service.
     The winners will receive $125 for first place, $75 for second
place and $50 for third place.
     For a copy of the rules and entry form, call 645-4346, or write
to: Crab Cake Cook-Off, University of Delaware, Sea Grant Marine
Advisory Service, 700 Pilottown Rd., Lewes, DE 19958.

                               * * * * *

     For a prize-winning eating experience try this recipe by Norma
Johnson of Harrisburg, Pa., which won the coveted title, "Delaware
Best Crab Cakes" at the '93 cook-off.

                         No-Filler Crab Cakes
          1 pound backfin crabmeat
          1 dash Tabasco
          1/2 teaspoon lemon pepper
          2 tablespoons mayonnaise
          2 tablespoons minced onions
          1 tablespoon fresh parsley
          2 tablespoons chopped celery
          salt and pepper to taste

     Check crabmeat for shell. Add the other ingredients and mix well.
Shape into cakes. Put in broiler and broil for 5 minutes.
     Serve on a bed of lettuce with tartar or cocktail sauce and
saltines or fresh bread. Serves 4.