Call for crab cakes yields a fine catch

Crab cake recipes, including some award winners, poured in for Madeline Reed of Baltimore who asked for a recipe similar to the "one from a tavern of 40 years ago. It was called Bartinfelder on Philadelphia Road. Also, I'd like any crab cake recipes from Marylanders," she wrote.

Lisa Ayres, Baltimore, asked for a crab cake recipe similar to the one from the Blue Bell Restaurant in Fallston. "They have been closed for some time, but when I was a child they had the best crabs around," she wrote.


Betsy Hedeman of Relay responded with a copy of her prize-winning recipe from the National Hard Crab Derby in Crisfield in 1983 which was published in The Sun.

Hedeman's seasoned crab cakes


Makes 7 or 8 medium-size crab cakes

2 eggs

3 tablespoons mayonnaise

3 tablespoons half-and-half

1 tablespoon lemon juice

1 teaspoon Worchestershire sauce

1/2 teaspoon salt

1 1/2 teaspoons Old Bay seafood seasoning


1 tablespoon melted sweet butter

1 pound backfin crab meat

1 1/2 slices white bread with crusts removed

bread crumbs, plain or flavored

In a small bowl, mix together the first eight ingredients thoroughly.

In another bowl, break the bread into fingernail-size pieces, pick lightly over crab meat so as not to break up lumps. Mix with bread. Pour liquid mixture over the crab meat-bread mixture. Form cakes and coat with bread crumbs. Put on a platter and refrigerate five hours. Fry in oil.


Ms. Hedeman suggested: "Incorporate as much liquid into cakes as you can. The bread will soak it up and hold the flavor.

"I use a Fry-Daddy deep fryer but they can be broiled."


Betty Pue of Rocky Ridge responded with a recipe given to her by her mother-in-law, Olga Vollerthum Pue, 82, who was given the recipe by her mother Mrs. Arthur Vollerthum. "These crab cakes were served at our wedding rehearsal dinner in June, 1964. It was published by the Graceham Moravian Church of Graceham in 1988.

Mother Pue's crab cakes

1 pound lump or backfin crab meat


1/4 cup bread crumbs (she uses Devonsheer plain)

1 egg

1 big tablespoon mayonnaise

a shake of Worcestershire sauce

1/2 teaspoon chopped fresh parsley

Remove all pieces of shell from crab meat. Combine the ingredients and form into about 6 patties. Brown in a little corn oil or they may be broiled.



Doris Batten, Baltimore responded with a recipe she noted was a prize winner that had come from the Palmer House Restaurant.

Batten's crab cakes

1 egg

1/2 cup mayonnaise

1/2 cup chopped fresh parsley


1/2 teaspoon Old Bay seasoning

1/2 teaspoon baking powder

1/2 teaspoon dry mustard

1 teaspoon Worchestershire sauce

1 slice white bread with crust removed

1 pound backfin or lump crab meat.


Gently pick through the crab meat. Tear the white bread into half-inch squares. Combine all ingredients, except the bread and crab meat, in a mixing bowl and mix with a wire whip. Then mix in the bread and fold in the crab meat. Pat into cakes. To pan-fry, use light coating of oil in a skillet and saute the cakes about 4 minutes to a side turning once.

Chef Willes Syglowski suggested using frozen egg product as a substitute for eggs since the temperature in cooking the crab cakes does not get high enough to thoroughly cook regular eggs thus making salmonella a possibility.


Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, selected and tested these recipes.

* Recipe requests

* Shirley A. Yost, Longview, Wash., wants a recipe for "my husband's favorite pie called Mock Apple pie and made with Hi-Ho or Ritz crackers which does not use apples at all," she wrote.


* Julia R. Crotty, Montgomery, Ala., writes that she was "born and reared in Baltimore and recalls going to a bakery around Andre, Reynolds or Clement streets and getting a "penny pie" which my father referred to as "moon seed cake." I miss those trips to the bakery and the pie and would like information on them and especially a recipe," she wrote.

* Laura Hauf of Lansdowne is looking for a recipe for cinnamon bread to make in a bread machine "which is the 1-pound type," she wrote.

* Mrs. Ralph W. Kemrer, Muncy, Pa., remembers an Italian fruit cookie "which was not a filled cookie. Rosencrans bakers in Montoursville, Pa., and Limbaugh's bakery in Milton, Pa., sold these cookies and I'd like to make them," she wrote.

* Diana Deutsch of Ellicott City wants a recipe for blueberry slump. If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Please print each response or request clearly on a separate sheet of paper with your name, address and phone number. Send to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.