The cake was 3 feet across and eventually made its way into 600 crab sandwiches, the Delmarva, Md., Daily Times reported. It was the high point of the 2006 Diamond State BBQ Championships in Dover.
Jim Cupp, regional sales manager for Handy International, an Eastern Shore seafood processor, came up with the idea. But he said he had some trouble finding someone to execute his dream.
"I approached a couple folks, but no one wanted to make something that big," he said.
Cupp teamed up with Fred Bohn, chef at Dover Downs Hotel & Casino. The crab cake ingredients were mixed from the secret Handy recipe at a plant in Salisbury, Md., and then trucked to Dover for shaping and cooking.
The cake was cooked in a special $10,000 rotisserie pan.
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