Vol. 16, No. 38	Aug. 7, 1997

Coast Day crab cake contest entries are due by Aug. 15

There are as many ways to create crab cakes as there are cooks-no two chefs make the crustacean delights exactly the same. Some use old family recipes handed down for generations; others experiment with unusual combinations of seasonings and ingredients t o enhance their crabby concoctions.

Who makes the best ones?

Each year, the Sea Grant College Program and College of Marine Studies sponsor a Crab Cake Cook-Off at Coast Day to determine the best blue crab cake cook in the area. Coast Day, scheduled this year on Sunday, Oct. 5, is an award-winning, annual education al festival and showcase for Delaware's marine resources and attracts more than 10,000 visitors.

Anyone with a great crab cake recipe is invited to submit a recipe using blue crab meat by Aug. 15. Eight finalists will be selected for the cook-off on Coast Day, based on the originality and balance between crab and other ingredients of the recipe.

The winner receives $150, the runner-up $100 and the third-place-winner $75.

Last year's winner was Gregory Scirroto from Somers Point, N.J., who has been invited to be a judge this year. The recipe for his winning Mia Crab Cake is printed below.

For a copy of the rules and entry form, call 645-4346, send e-mail to dhicks@udel.edu or write to: Crab Cake Cook-Off, University of Delaware, Sea Grant Marine Advisory Service, 700 Pilottown Rd., Lewes, DE 19958.

Last year's winner

2 pounds crab cake
1 teaspoon Caribbean jerk spice
1/2 cup heavy cream
1/2 cup mayonnaise
2 oz. Frangelica liqueur
1 cup Stoehmann white bread, diced
1 teaspoon green Tabasco
4 oz. scallion, diced
1 teaspoon lemon juice
4 oz. roasted red peppers, diced
1 teaspoon lime juice
1/2 cup crushed Rice Krispies
3 large eggs, lightly beaten
olive oil (to lightly coat cakes)
3 oz. pesto
2 oz. parsley, chopped

Combine liquids in large bowl, mixing after each ingredient. Then add all remaining ingredients, except Rice Krispies, olive oil and parsley. Form into five-ounce crab cakes, roll in olive oil and dust in crushed Rice Krispies. Bake in a 325-degree oven f or 40 minutes on crushed aluminum foil. Garnish with chopped parsley.