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| Vol. 18, No. 8 | Oct. 22, 1998 |
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| Vol. 18, No. 8 | Oct. 22, 1998 |
In spite of chilly winds and a drizzling rain, the crab cake contest and seafood chowder challenge were winners on Coast Day, Oct. 4, sponsored by the College of Marine Studies on the Hugh R. Sharp Campus in Lewes.
More than 6,000 visitors attended the event to learn about Delaware's coastal resources and the college's marine research projects, and both cooking events were star attractions.
Visitors were given samples of the chowders and voted for their favorite. The winner was "Clam Chowder-Hot and Spicy Delmarva Style," a cream-based, new England-style clam chowder created by chef Bob Davis from Phillips by the Sea Restaurant, Ocean City, Md. Davis represented the Delmarva Chefs and Cooks Association and is its Chef of the Year.
"DuPont Country Club Chowder," a Manhattan-style chowder featuring leeks, celery, potatoes and thyme, created by Tom Howell, executive chef of the DuPont Country Club, Wilmington, was the runner-up. Howell represented the First State Chefs Association.
There were seven final entries in the Crab Cake Cookoff, with the winner selected by three judges. Nikki Achtermann of Rehoboth Beach won first place for "Wild and Spicy Crabburgers," topped by thin slices of Swiss cheese, and received $150 and an invitation to serve as a judge next year. Second place and $100 went to Phyllis Carmean of Milton for her "Crab Cakes Au Natural," with mayonnaise and mustard. Jo Dryden of Georgetown received third place and $75 for "Savory Somerset Crab Cakes," with chives, parsley and chopped ripe olives.
Both events were organized by Hicks, seafood technology specialist with the Sea Grant Marine Advisory Service. For recipes, telephone (302) 645-4297 or contact her by e-mail at <dhicks@udel.edu>.
