12:56 p.m., Oct. 8, 2010----Hungry Coast Day visitors who stopped by the seafood competitions to taste contestants' creations got a real treat at this year's event, held Oct. 3 at the University of Delaware's Hugh R. Sharp Campus in Lewes.

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In the Crab Cake Cook-Off, the panel of three judges unanimously chose chef Steven Ruiz's “Pan Seared Blue Crab Cakes with Pepper and Onion Jam” as first place. They raved about the recipe, saying it was a classic cake with spices that amplified the taste of the crab.

“It was beautifully balanced,” said judge Peter Mandelstam, president of Bluewater Wind LLC. “The reason it won was the balance of the spices and the crab.”

Ruiz, chef de cuisine at Maris Grove, a retirement community in Glen Mills, Pa., chalked his win up to determination. This was his third attempt at the competition. He finished second last year.

“I use the same base for the crab cake and change the accompaniment,” he said. “Last year I did something a little more mild, and this year I went for something with a little more zing.”

Ruiz squared off against seven other finalists in the 21st edition of the contest. He received a $200 cash prize and a sterling silver serving plate. Second place and a $150 prize went to Charles Parkhill of Millsboro, Del., for his “Sussex County Low Country Crab Cakes with Crabanero Remoulade Sauce.” Winning third place and $100 was Keith Starkey and Joe Joyce, both of Wilmington, Del., for their “Chesapeake Crab Cake.”

Other finalists in the competition included Carl Zampini of Newark, Del., Pam Field of Rehoboth Beach, Del., Crystal Maccari of Elkton, Md., Terri Carr of Lewes, and Jack Bartley of Lincoln University, Pa.

Judging the friendly competition along with Mandelstam were last year's winner and Celebrity Kitchens chef Raymond Williams of Bear, Del., and Karen Falk of Coastal Cakes in Rehoboth Beach.

Coast Day guests also got a chance to try the winning soup in the Chowder Challenge. Prior to the event, members of the ACF First State Chefs Association held a competition among 10 of its members to determine which recipe they would serve.

The winning entry was created by William Stant, president of the Delaware Technical and Community College Culinary Student Club. Stant, whose usual specialty is desserts, combined clams donated by Seawatch International Inc., of Milford, Del., with Red Bliss potatoes, butter, onions, celery, cream, Worcestershire sauce, parsley, and garlic with one other very special ingredient -- bacon -- to produce a winner.

Coast Day, which is organized by UD's College of Earth, Ocean, and Environment (CEOE) and the Delaware Sea Grant College Program, attracts thousands of visitors each year to celebrate Delaware's coastal resources and experience marine research.

Crab Cake Cook-Off winning recipes

First Place

Pan Seared Blue Crab Cakes with Pepper and Onion Jam
Steven M. Ruiz, Wilmington, Del.

Crab Cakes

2 pounds lump crab meat
1-1/2 cups mayonnaise
2 tablespoons Old Bay
1 tablespoon dry mustard
2 eggs
1/4 cup lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha hot sauce
1 cup Panko bread crumbs
1 teaspoon each salt and pepper
1 cup olive oil
1 cup flour

Pepper and Onion Jam

2 red peppers
1 jalapeno
1 small white onion
1 jar of red currant jam
4 tablespoons red-wine vinegar

In bowl, place mayonnaise, eggs, Old Bay, dry mustard, lemon juice, Worcestershire sauce and Sriracha hot sauce. Mix well.

In a separate bowl, take 2 pounds of crab meat, slowly add wet mix and 1/2 cup of the Panko bread crumbs. Fold together lightly then pat out 4-ounce cakes with that mix. Then, with the remainder of Panko, lightly bread the outside of each cake. Sauté in olive oil until crispy and golden brown.

Pepper and Onion Jam

Dice the peppers and onions finely and sauté until caramelized, deglaze with red-wine vinegar and stir in a 1/4 cup of the red current jam.

Second Place

Sussex County Low Country Crab Cakes with Crabanero Remoulade Sauce
Charles Parkhill, Millsboro, Del.

2 pounds lump crab meat
1/4 cup mayonnaise
1 egg plus 1 yolk
1 tablespoon butter
1/4 cup fine diced celery
1/4 cup fine diced red and yellow bell pepper
1/4 cup shredded scallion
2 tablespoons minced parsley
1 tablespoon Worcestershire sauce
2 tablespoons course mustard
1 tablespoon Crabanero brand hot sauce
1-1/2 tablespoons Crabanerobay* seasoning
1 cup Panko bread crumbs
1/2 cup Matzo meal

Crabanero Remoulade

1 cup mayonnaise
1/2 cup ketchup
1/4 cup minced celery
1/4 cup minced red onion
1/4 cup minced dill pickle
1 tablespoon smoked paprika
2 tablespoons course ground mustard
1 tablespoon Crabanero brand hot sauce
1 tablespoon minced capers
Majick to taste

Sauté peppers, celery in 1/2 the butter till wilted. Turn off heat and add Worcestershire sauce and course mustard; toss, set aside and allow to cool before proceeding with remainder of recipe.

Blend pepper mixture with mayonnaise, 1 egg plus yolk, Crabanero, mustard, and 1/2 the scallion and bay seasoning. Pick through crab meat for shell or cartilage, gently toss crab meat with parsley, bay seasoning and enough Matzo meal to absorb some of the crab liquid (you may not use all Matzo meal, you don't want to be accused of a crab cake with too much filler). Next add the pepper mayonnaise mixture GENTLY.

Allow to stand in cooler before you pat out the crab cakes. Portion crab cakes out, form into 3-4 ounce cylinders.

Toss Panko crumbs with remaining scallions, scatter on plate or sheet pan, and place cylindrical crab cakes on plate to coat with crumbs on plate. GENTLY press remainder of scallion crumbs into flat top of crab cakes. Add remaining butter to a medium high heat skillet (do not crowd). Brown 1 side then the next. Put into oven at 350 degrees F for 10-15 minutes.

Remoulade Sauce

Combine all ingredients well, set aside (best if chilled for 15-20 minutes). Garnish plate with lemon, 1 crab cake and remoulade sauce.

*Crabanerobay is the original bay seasoned habanero sauce located in Millsboro, Del.

Third Place

Chesapeake Crab Cake
Keith Starkey and Joe Joyce, Wilmington, Del.

2 pounds crab meat
2 tablespoons yellow mustard
1/8 teaspoon allspice
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
1/8 teaspoon Old Bay
1 cup mayonnaise
Panko - firm to touch

Combine mustard, allspice, Worcestershire sauce, hot sauce, Old Bay, and mayonnaise. Toss lightly. Add Panko and form crab cake.

Chowder Challenge winning recipe

William Stant
ACF First State Chefs Association

2 quarts canned clams with juice
1-1/2 quarts water
1 pound 4 ounces Red Bliss potatoes, sliced
then quartered
8 ounces hickory smoked bacon, small dice
4 ounces whole butter
1 pound onions, small dice
8 ounces celery, small dice
3 cloves garlic, minced
4 ounces flour
1 quart half and half
1 quart heavy cream
Salt and pepper to taste
Worcestershire sauce to taste
Fresh parsley, chopped, to taste

Drain the clams, reserving both the clams and their liquid. Add enough water so that the total liquids equal 2 quarts.
Simmer the potatoes in the clam liquid until nearly cooked through. Strain and reserve the potatoes and the liquid.
Render the bacon with the butter. Add the onions, celery and garlic to the rendered fat and sweat until tender but not brown.
Add the flour and cook to make a brown roux.
Add the clam liquid to the roux, whisking away any lumps.
Simmer for 30 minutes, skimming as necessary.
Bring the half and half and the cream to a boil and add to the soup.
Add the clams and potatoes, and season to taste with the salt, pepper, Worcestershire sauce and parsley.

Article by Elizabeth Boyle