Guinness World Records of London has officially certified a world record crab cake created by Handy International of Salisbury, Md.
The 235-pound cake was made during the 2006 Diamond State BBQ Championship in Dover, Del.
Jim Cupp, Handy's regional sales manager, teamed with Dover Downs Hotel Chef Fred Bohn for the record-breaker, which was baked in a custom-made rotisserie-style stainless steel pan over a charcoal fire pit for six hours. The pan, lid and arm-support assembly weighed more than 200 pounds and, when filled, required a forklift to move.
The cake was made with 145 pounds of crabmeat - about 600 crabs worth - along with mayonnaise, breadcrumbs, eggs, mustard, seasoning, hot sauce, onions and Worcestershire sauce.
Video documentation of the entire process was required for the cake to become an official record holder. The crab cake also had to be wholesome and edible, cooked all the way through - 150 degrees to cook the pasteurized eggs - and had to stay together. The pan had to be rotated 180 degrees every 15 minutes to do so.
After the cake was finished and weighed, 479 crab cake sandwiches were sold to attendees of the event.
