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Baltimore Sun reporter | May 17, 2002
My Crab Cakes Ingredients: 1 lb. crabmeat 2 tsp. melted butter 4 tbs. mayonnaise 1 tsp. mustard 1 beaten egg 1/2 tsp. Old Bay Sprinkle and add some bread crumbs, or 1 slice of bread, torn into small pieces. Instructions: 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 Ingredients: 1 lb. lump crabmeat 2 eggs 1 tbs. Worcestershire sauce 1 sprinkle Tabasco sauce 1/2 tsp. Old Bay 1 tsp. Horseradish 1 tbs. honey mustard 4 slices bread, no crust 1/4 cup mayonnaise Instructions: Mix all ingredients except crabmeat.
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NEWS
By Jacques Kelly and The Baltimore Sun | September 27, 2014
John "Jack" M.E. Hasslinger Jr., an accountant who managed a well-known family seafood business, died of heart disease Tuesday at his Mount Airy home. He was 63. Born in Baltimore and raised on Jody Way in Timonium, he was the son of John M.E. Hasslinger Sr., a piano tuner and instructor, and the former Ellen Regina Cosgrove, a homemaker. He was a 1969 graduate of Loyola High School at Blakefield and earned a Bachelor of Arts degree in business administration at Loyola University Maryland.
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ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | July 25, 2012
More than 50 restaurants have signed onto the Maryland's 'True Blue' certification program and marketing campaign. Launched this spring by the Maryland Department of Natural Resources, the 'True Blue' certification program allows restaurants serving DNR-verified Maryland blue crab products to use a special logo in marketing or advertising the product. 'True Blue' wasn't so much designed to convert restaurant owners and diners to Maryland crab meat as it was to help diners who want Maryland crab meat find restaurants that serve it. “We're not saying that imported crab meat can't be delicious,” said DNR Fisheries Marketing Director Steve Vilnit when the program was announced.
ENTERTAINMENT
By Julie Rothman, For The Baltimore Sun | April 7, 2014
Gilda Weinfeld from Pikesville said that last year during Passover, an acquaintance sent her some homemade chocolate-covered matzoh. She said it was absolutely delicious, and when she called her friend to thank her for the gift she asked for the recipe — and her friend politely declined to give it to her. Not to worry, Gilda, there are plenty of good recipes for homemade chocolate matzoh both online and in print. My go-to recipe for this holiday treat comes from "The Treasury of Jewish Holiday Baking" by Marcy Goldman.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | March 24, 2012
Joan Rivers played the Hippodrome on Friday night. Rivers apparently wanted a Maryland crab cake before the show. And, after some back-channel communications, it came to pass that the Prime Rib delivered a crab cake dinner, along with a floral arrangement and a bottle of red wine, to Joan Rivers' dressing room before the show.  I know for a fact that Joan Rivers is a nice person because my neighbor Cookie Hymer told me so. Cookie was a manager at...
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | April 11, 2012
Is your Maryland crab cake true blue? Only a small number of restaurants in Maryland reliably make their crab cakes from local crabmeat, and the state does not require restaurants to identify the specific source of the meat in crab cakes. True Blue, a new  labeling and promotion initiative from The Maryland Department of Natural Resources (DNR), hopes to give restaurants that do use Maryland crabmeat a claw up on those that fill their crab cakes with inexpensive imported meat from Indonesia and Venezuela.
NEWS
By Erica Marcus and Erica Marcus,Newsday | May 23, 2007
I have a problem with crab cakes. I have been using the recipe on the back of the Old Bay Seasoning container, and the cakes always fall apart. I've tried more/less eggs, more/less bread, more/less crab, etc. Crab cakes present all sorts of frying problems because of their moist constitution and irregular surface. I am ever mindful of the sage advice of my cooking idol, Marcella Hazan: "Wet things won't brown." To that, I add: "Wet things won't allow the formation of a sturdy enough crust to keep the thing from falling apart."
FEATURES
By Sherrie Clinton and Sherrie Clinton,Evening Sun Staff | July 24, 1991
THESE PLUMP, INVITING crab cakes have been pared down to reduce calories but not taste. I developed this recipe out of dieter's desperation. I hungered for a real Maryland crab cake but the only recipes I could find called for eggs, bread crumbs, mayonnaise and, worst of all, frying in oil.Crab meat in itself is not fattening. Four ounces has about 125 calories according to Noreen L. Eberly at the State of Maryland Department of Agriculture.These spicy crab cakes use crumbled, toasted "diet" bread instead of bread crumbs and egg substitute instead of whole eggs.
ENTERTAINMENT
By Elizabeth Large | May 12, 1995
Angelina's restaurant on Harford Road, long known for its crab cakes, is now sending them as gifts all over the United States. The cost for six crab cakes, shipping and handling is $118. They can be frozen if not eaten in a couple of days. For more information call (410) 444-5545 or (800) CRABCAKE.* New in Cockeysville in the Cranbrook Road shopping center: Fazzini's Italian Kitchen. It's a small establishment, only 35 seats, with a thriving carry- out and delivery business. But co-owner Nick Schweitzer, who used to own Pizzapeel on 33rd Street, says everything is homemade: pasta, bread, meatballs, sauces -- everything.
SPORTS
By John Fritze and John Fritze,Sun Reporter | January 11, 2007
There is more riding on Saturday's playoff game between the Ravens and Indianapolis Colts than bragging rights or a chance to advance to the AFC championship game. For two mayors, there is also dinner -- and a potentially pricey dinner, at that. Baltimore Mayor and Gov.-elect Martin O'Malley and Indianapolis Mayor Bart Peterson, continuing the tradition among city leaders of backing up their teams with something more than words, set a "friendly wager" yesterday on the game. Peterson is throwing some midwestern steak into the pot; O'Malley, a Maryland crab cake dinner.
ENTERTAINMENT
By Rafael Alvarez, For The Baltimore Sun | January 6, 2014
" People live on memories of food. " - Pauline Guiragoss The Eastern Shore met the Middle East in East Baltimore recently when a woman from Tilghman Island taught a woman from Lebanon to make Maryland crab soup. It began with a passing comment in The Baltimore Sun's Taste section: "The best crab soup I've ever had is made by … Kelly Belk, who puts a deep tang into her broth with cabbage. " The mention was enough for Beirut native and Canton restaurateur Pauline Guiragoss to ask her friend Belk for a lesson in preparing Chesapeake Bay crab soup the traditional way. "All the recipes I've learned are from my friends," said the well-traveled Guiragoss, 49, who with husband John Curtis owned three restaurants before opening Gitan Bistro Cru at the corner of Fait and South Kenwood avenues.
ENTERTAINMENT
Richard Gorelick and The Baltimore Sun | June 26, 2013
The 10Best website, a division of USA Today Travel, is running a readers' choice contest to determine the food that most defines a city or region in the United States. There are 20 food-place combos vying for the Best Iconic American Food title. So, is it San Francisco and its cioppino, Philadelphia and its cheese steak or Charleston, S.C., and its shrimp and grits. Or is it Baltimore and its crabs? The contest launched on Monday and runs through July 24. You can vote for one place, once a day. On the second day of voting, Baltimore and its crab cakes were in second place, behind Wisconsin and its cheese curds.
FEATURES
May 28, 2013
Anchors Aweigh Deviled Crab Deviled crab is a take on crab cakes. Instead of mixing bread crumbs with the crab to form a patty, a crab mixture is topped with the crumbs, then baked. This recipe was reprinted with permission from "Of Tide and Thyme," a cookbook published by The Junior League of Annapolis. Makes 4-6 servings 1 tablespoons butter, divided 2 tablespoons chopped onion 2 tablespoons mayonnaise 2 eggs, beaten 1/2 cup bread crumbs, divided 1/2 teaspoon dry mustard 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1/8 teaspoon red pepper flakes 1 pound crab meat, shell and cartilage removed Paprika for sprinkling 1. Preheat oven to 450°.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 9, 2013
Blue Hill Tavern in Canton will host a gluten-free evening on Wednesday. The five-course menu includes crab cakes, seared scallops and a choice of mushroom or beef Wellington. Dessert is a chocolate and peanut butter "candy bar," made with chocolate ganache, peanut creme, caramel and strawberry fluff. Courses will be paired with gluten-free cocktails, beer and wine. The Gluten-Free Evening is 6:30 p.m. to 9:30 p.m. at Blue Hill Tavern , 938 S. Conkling St. Tickets are $75. For information 443-388-9363 or go to bluehilltavern.com . #sigshell { padding: 10px; float: left; width: 320px; height: 52px; margin: 20px 0px; display: block; }
NEWS
By Yvonne Wenger, The Baltimore Sun | April 26, 2013
In a pair of working gloves with the Ravens logo emblazoned on the front, San Francisco Mayor Edwin M. Lee painted broad brush strokes at a West Baltimore police station Friday to make good on a bet. Had the Ravens lost to the 49ers in Super Bowl XLVII, Baltimore Mayor Stephanie Rawlings-Blake would have traveled to the West Coast to complete a day of service, which was the wager she and Lee made on the February game. "I think San Francisco is a lovely city, but I am glad I did not have to go there in payment of a debt," said Rawlings-Blake, who traded in her signature high heels for a pair of wedge booties for the day of activities.
BUSINESS
By Candy Thomson, The Baltimore Sun | April 26, 2013
The Great Gourmet is Kimberly Scott's way of introducing the world to Maryland seafood. Her Eastern Shore company sells crab cakes, oysters and clams to wholesale and retail markets. In 2006, just three years after opening, The Great Gourmet was logging $1.8 million in revenue. Three years after that, Scott had revenue of $3.8 million, 15 employees and a place on Inc. Magazine's 500/5000 fastest-growing companies list. With her company expanding, Scott turned to Richard Loeffler at the Eastern Region Small Business and Technology Development Center at Salisbury University in 2009 for advice about a small-business loan that would allow her to move from rented space to a building of her own in Federalsburg with more freezer space.
FEATURES
By Rita Calvert and Rita Calvert,Special to The Sun | February 15, 1995
Q: Can you tell me if it's possible to make crab cakes without using eggs? I am allergic to them.A: Eggs are used as a binder in many recipes so to eliminate them can be challenging.Even mayonnaise, which helps to bind crab cakes, contains eggs unless you can find an eggless mayonnaise that is bound with gums.It is possible that a thick salad dressing, such as the refrigerated variety, can help to bind the crab cake. You may also want to try using a small amount of mashed potatoes to hold the crab cake together.
FEATURES
By Ellen Hawks and Ellen Hawks,SUN STAFF | June 18, 1997
You won't be crabbing about this recipe, because the season has arrived and the crab cake recipe is here.Al Thomas of Hagerstown requested a recipe for "the fabulous crab cakes that are offered at Angelina's on Harford Road."Chef Gilles Syglowski chose two different recipes. One came from Jo Ann M. Nuetzel of Baltimore, who noted that her recipe was once published in The Sun. "It came from the late Robert Reilly, who operated Angelina's," she wrote.Nuetzel's crab cakes1 pound lump crab meat (picked)
NEWS
By John Fritze, The Baltimore Sun | February 7, 2013
They came to pay off a wager, but they couldn't escape a little trash talk. California Sens. Dianne Feinstein and Barbara Boxer walked humbly to Sen. Barbara A. Mikulski's Capitol Hill hideaway on Thursday to pay off their Super Bowl bet, showering Mikulski and Sen. Ben Cardin with cheese, wine and crab -- the West Coast variety. "This is real crab," Feinstein said as she handed a Dungeness crab to the Maryland senators. "It was caught a few days ago in a trap off of the Golden Gate Bridge...It comes with our deepest congratulations.
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