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Crab Cake Cook-Off
Now's the time to submit recipes for the 2017 Coast Day Crab Cake Cook-Off.

Crab Cake Cook-Off

Photo by Wenbo Fan

Aug. 4 deadline to enter recipes for 2017 Coast Day Crab Cake Cook-off

The Crab Cake Cook-off is a time-honored tradition at University of Delaware’s Coast Day, which takes place on Sunday, Oct. 1, at UD’s Hugh R. Sharp Campus in Lewes, Delaware.

Over the years, winning crab cake recipes have ranged from spicy to cheesy to tangy and even sweet. Contestants have used traditional ingredients like Old Bay and mayonnaise, as well as more exotic options such as avocado, mango and spicy peppers.

Participants interested in vying for the 2017 title of “Delaware’s Best Crab Cakes” are invited to submit recipes for this year’s cook-off competition by Friday, Aug. 4.

Due to the event’s two-year hiatus, Coast Day will welcome back seven finalists from 2015 and select one contestant from recipes submitted this year.

On the day of the competition, eight finalists will be provided with two pounds of jumbo lump blue crab meat to prepare their recipe. Finalists are responsible for all other ingredients and equipment. The winner will receive a cash prize and a position on next year’s judging panel.

The judges’ panel will consist of the 2015 Coast Day Trivia Contest winner, the 2014 cook-off winner and UD’s Dallas Hoover, professor of animal and food sciences in the College of Agriculture and Natural Resources.

Download the contest rules and entry form on the Coast Day website or contact Delaware Sea Grant at 302-645-4297 or dhicks@udel.edu for a printed version.

About Coast Day

Coast Day will celebrate 40th anniversary on Sunday, Oct. 1, at the University of Delaware’s Hugh R. Sharp Campus, located at 700 Pilottown Rd. in Lewes, Delaware.

Sponsored by Delaware Sea Grant and the University of Delaware College of Earth, Ocean, and Environment, the community event draws thousands each year to participate in fun and educational activities promoting marine stewardship and environmental awareness.

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