Let Them Eat (Crab) Cake
Catch the Crab Cake Cook-off at Coast Day. Plus, foodies take a bite out of the blogosphere, and more.
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Jumbo lump or backfin? Breadcrumbs or no breadcrumbs? Broiled or fried? Few dishes inspire such vigorous debate in our region as the noble crab cake. It’s found nearly everywhere, but few chefs can agree on one method of preparation. If anyone can unlock the puzzle, it’s Doris Hicks, who has organized the Crab Cake Cook-off, part of the University of Delaware’s Coast Day, for its entire 21 years. When the latest contest gets under way this month (October 3 on the Hugh R. Sharp Campus in Lewes), eight finalists will once again vie for the title of Delaware’s top crab cake. Be they coconut-crusted, encased in panko or drizzled with rémoulade, these cakes come in all shapes and sizes, says Hicks, a seafood technology specialist with UD’s Grant Marine Advisory Service. “The key is not to overcook it,” she says. “And if you’re doing something exotic, the flavors have to work.” —Matt Amis
Page 2: First Lunch Lady | Local chefs visit D.C. to help Michelle Obama's campaign to battle childhood obesity.