Some were fried, some were broiled, some were sautéed, and all were delicious. The crab cakes were created by seven contestants who braved chilly winds and drizzling rain to vie for the title of "Delaware's Best Crab Cake." Entries ranged from savory to tropical, and Cajun to traditional. But the winner, "Wild and Spicy Crabburgers," by Nikki Achtermann of Rehoboth Beach, Delaware, proved to be the most delectable crab cake of the day.
The Crab Cake Cookoff is an annual event at the University of Delaware Graduate College of Marine Studies and Sea Grant College Program open house. Held October 4, Coast Day attracted more than 6,000 visitors to the Hugh R. Sharp Campus, in Lewes, to learn about Delaware's coastal resources and the University's marine research projects.
An outdoor tent, complete with vinyl rain flaps, was transformed into a competition kitchen by yards of extension cord and numerous electrical appliances, including toaster ovens, electric fry pans, and hot plates.
In addition to winning the coveted title, "Delaware's Best Crab Cakes," Achtermann won a prize of $150 and an invitation to return to the contest next year as a judge. Phyllis Carmean of Milton, Delaware, took second place and was awarded $100 for her "Crab Cakes Au Natural." Third place and $75 went to Jo Dryden, of Georgetown, Delaware, for "Savory Somerset Crab Cakes."
The crowd of onlookers eagerly waited for a taste of the contestants' crab cakes. Other than the 2 pounds of lump crab meat supplied by the college, the finalists were responsible for all ingredients; and many brought their own cooking appliances. The contestants were chosen from 28 entries that included hopefuls from Delaware, Maryland, New York, and Pennsylvania.
The recipes were as varied as the contestants. Some contained traditional fillers such as cracker and bread crumbs, while others used such innovative ingredients as fresh mint and diced mango. But taste proved to be the overriding factor in choosing the first-place winner. Judges for the contest were Cherry Barranco, last year's first-place winner from Milton, Delaware; John McDonald, chef and owner of the Garden Gourmet in Rehoboth Beach, Delaware; and Judith Jester, director of the Delaware Restaurant Association. In addition to taste, the crab cakes were evaluated for originality, composition, and texture.
Following are the recipes for the top three crab cakes. For recipes of all crab-cake finalists, contact Doris Hicks, seafood technology specialist with the University of Delaware Sea Grant Marine Advisory Service, at (302) 645-4297, or by e-mail at dhicks@udel.edu.
WILD AND SPICY CRABBURGERS
Nikki Achtermann
Rehoboth Beach, Delaware
1 cup finely chopped celery
1 cup finely chopped onions
11-12 tablespoons butter, unsalted
2 lbs crab meat
2/3 cup bread crumbs*
1 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
Drops of Tabasco sauce (to taste)
Dashes of cayenne pepper
2-3 cloves garlic, minced
4 tablespoons parsley
Salt
Pepper
6 slices Swiss cheese, cut in half
*An additional 3 tablespoons may be needed.
Cook onion and celery in 7 tablespoons of butter until tender and transfer to bowl. Stir in crab meat and bread crumbs. In small bowl, whisk mayonnaise, Old Bay, sauces, garlic, cayenne, and parsley. Add salt and pepper and extra Old Bay to taste. Stir into crab mixture until combined well. Add bread crumbs, one tablespoon at a time, if the crab mixture needs thickening. (It should take no more than 3 tablespoons.) Form into patties and chill 1 to 4 hours. In heavy skillet, heat 1 tablespoon of butter over medium heat until foam subsides and cook three crabburgers (on each side) until golden brown or desired color. Before removing from heat, melt thin slice of Swiss cheese on topside. Repeat with remaining crabburgers. Serve warm with lemon and favorite sides.
CRAB CAKES AU NATURAL
Phyllis Carmean
Milton, Delaware
2 lbs crab meat
2 eggs
1 cup mayonnaise
2 level teaspoons mustard
Vegetable oil for frying
With a wire whisk, beat eggs, mayonnaise, and mustard. Fold in crab meat. Make into cakes and chill for 2 hours. Fry in vegetable oil until brown.
SAVORY SOMERSET CRAB CAKES
Josephine (Jo) Dryden
Georgetown, Delaware
2 lbs crab meat
1/4 cup chopped ripe olives
14 cup chopped green onions
1/4 cup chopped chives
1/4 cup chopped parsley
2 tablespoons seafood seasoning
3 oz. shredded parmesan cheese
1 cup plain bread crumbs
2 eggs, beaten
1/2 cup mayonnaise
Oil for frying
Mix all ingredients except crab meat. Gently mix in crab meat and chill 1/2 hour. Form into cakes slightly flattened. Fry in hot oil on both sides until golden brown (about 57 minutes each side). Remove to platter. Serve hot.