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Crab cake recipes from Sun readers

Baltimore Sun reporter

My Crab Cakes


1 lb. crabmeat2 tsp. melted butter4 tbs. mayonnaise1 tsp. mustard1 beaten egg1/2 tsp. Old Bay

Sprinkle and add some bread crumbs, or 1 slice of bread, torn into small pieces.


Form all into large hamburger-size pieces and place on a plate in refrigerator for a few hours. Spray a tinfoil-covered cookie sheet and place in oven at 350 degrees until light brown on both sides.

--Pat Keefe, Pasadena

Crab Cakes


1 lb. lump crabmeat2 eggs1 tbs. Worcestershire sauce1 sprinkle Tabasco sauce1/2 tsp. Old Bay1 tsp. Horseradish1 tbs. honey mustard4 slices bread, no crust1/4 cup mayonnaiseInstructions:Mix all ingredients except crabmeat.Fold in crab and form cakes.Fry at medium heat in 1/4-inch oil until brown on both sides. --Kathleen Weissner, Baltimore

The Perfect Crab Cake


1 lb. Maryland crab cake meat1 cup bread crumbs1/2 cup mayonnaise1/4 cup deli mustard1/4 cup Worcestershire sauce1/4 cup lemon juice1/4 cup onion powderA sprinkle of garlic powderSalt and pepper to taste


Mix all ingredients, adding more mayonnaise or breadcrumbs to desired consistency.Preheat broiler and spray with Pam butter-flavored spray.Add four patties to broiler and broil for 8-12 minutes until brown and flip and do the same on other side until brown.Serve with a side of broccoli and baked potato.

--Ms. Taylor, Baltimore

Crab Cake Without the Crab


Old BayVinegarItalian bread crumbs1 egg1 tbs. salad mustardRockfish


Steam fish using the shrimp recipe on the Old Bay can.Let stand to cool.Then mix all ingredients and deep fry or pan fry.

--Ed Coscia, Rehoboth Beach, Del.

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