I Love Crab Cakes!: 50 Recipes for an American Classic by Tom Douglas and Shelley Lance

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  • Etta's classic Dungeness crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; American
    • Ingredients: egg yolks; Worcestershire sauce; Tabasco sauce; paprika; thyme; celery seeds; breadcrumbs; parsley; green peppers; red peppers; Dungeness crabmeat
    • Accompaniments: Green cocktail sauce
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  • Chesapeake Bay classic crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

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  • Etta's new Dungeness crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; American
    • Ingredients: egg yolks; apple cider vinegar; red peppers; parsley; Tabasco sauce; paprika; thyme; sour cream; Dungeness crabmeat; breadcrumbs
    • Accompaniments: Green cocktail sauce
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  • Steven's perfect Dungeness crab cakes

    Steven's perfect Dungeness crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; American
    • Ingredients: Dungeness crabmeat; mayonnaise; lemons; dill; chives; panko breadcrumbs
    • Accompaniments: Tomato-avocado salsa
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  • Emeril's crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; Cajun & Creole
    • Ingredients: green onions; celery; red peppers; ground cayenne pepper; milk; parsley; lump crabmeat; saltine crackers; breadcrumbs; peanut oil; paprika; garlic powder; onion powder; dried oregano; dried thyme
    • Accompaniments: Spicy corn tartar sauce
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  • Emeril's Creole seasoning

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Spice / herb blends & rubs; Cooking ahead; Cajun & Creole
    • Ingredients: paprika; garlic powder; onion powder; ground cayenne pepper; dried oregano; dried thyme
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  • Costco quickie

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

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  • Aunt Marion's crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

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  • Jazz Fest crab and crayfish cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; Cajun & Creole
    • Ingredients: yellow onions; celery; red peppers; jalapeño chiles; scallions; lump crabmeat; crayfish tails; mayonnaise; lemons; breadcrumbs; Tabasco sauce
    • Accompaniments: Spicy corn tartar sauce; Spicy rémoulade
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  • Jacques Pépin's crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Quick / easy; Main course; American
    • Ingredients: crabmeat; breadcrumbs; scallions; cilantro; mayonnaise; Tabasco sauce; sliced almonds; peanut oil
    • Accompaniments: Jacques Pepin's red sauce
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  • Tidewater crab cakes with Smithfield ham

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; American
    • Ingredients: Smithfield ham; lump crabmeat; cornbread crumbs; heavy cream; mustard seeds; sage; Tabasco sauce
    • Accompaniments: Really good tartar sauce
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  • Mark Bittman's very crabby crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Quick / easy; Main course; American
    • Ingredients: lump crabmeat; red peppers; scallions; mayonnaise; breadcrumbs; all-purpose flour; peanut oil
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  • Thierry's Dungeness crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; American
    • Ingredients: Dungeness crabmeat; shallots; chives; basil; breadcrumbs; egg yolks
    • Accompaniments: Clam aioli
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  • Peekytoe Maine crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; American
    • Ingredients: egg yolks; dry mustard; peanut oil; Spanish onions; jalapeño chiles; peekytoe crabs; cilantro; celery leaves; scallions; lemons; panko breadcrumbs
    • Accompaniments: Green cocktail sauce; Aji amarillo sauce
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  • Beer batter crab fritters

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Fried doughs; Appetizers / starters; Entertaining & parties; American
    • Ingredients: smoked paprika; ground cayenne pepper; red peppers; scallions; lager beer; crabmeat; peanut oil
    • Accompaniments: Spicy rémoulade
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  • Tempura crab cakes with shredded nori

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; Entertaining & parties; Japanese; American
    • Ingredients: nori; crabmeat; mayonnaise; shiso leaves; yuzu juice; ground cayenne pepper; panko breadcrumbs; peanut oil; club soda; all-purpose flour
    • Accompaniments: Sake sauce
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  • Coconut milk crab cakes with lime zest

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; American
    • Ingredients: coconut milk; limes; crabmeat; scallions; cilantro; panko breadcrumbs; egg whites; peanut oil
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  • Pesto risotto crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Rice dishes; Appetizers / starters; Italian; American
    • Ingredients: pine nuts; basil; lemons; dry white wine; onions; Arborio rice; crabmeat; Parmesan cheese; breadcrumbs
    • Accompaniments: Fresh tomato relish
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  • Herbes de Provence crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

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  • Vietnamese crab shrimp toasts

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Appetizers / starters; Vietnamese
    • Ingredients: shrimp; crabmeat; cilantro; Vietnamese fish sauce; shallots; baguette bread; peanut oil
    • Accompaniments: Lime dipping sauce
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  • Crab foo yung

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Egg dishes; Main course; Chinese; American
    • Ingredients: eggs; soy sauce; mirin; Tabasco sauce; crabmeat; shiitake mushrooms; mung bean sprouts; celery; scallions; peanut oil
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  • Poblano crab rellenos

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; Appetizers / starters; Mexican
    • Ingredients: crabmeat; queso fresco; breadcrumbs; scallions; cilantro; limes; canned chipotle chiles in adobo sauce; roasted poblano chiles; egg whites; all-purpose flour; masa harina; paprika; peanut oil
    • Accompaniments: Tomato-avocado salsa
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  • Coconut-crusted crab cakes

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Quick / easy; Main course; American
    • Ingredients: crabmeat; mayonnaise; scallions; red peppers; fresh ginger; unsweetened shredded coconut; panko breadcrumbs; peanut oil
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  • Crab and scallop cakes steamed in banana leaves

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Main course; Cooking ahead; Asian; American
    • Ingredients: peanut oil; shiitake mushrooms; sea scallops; crabmeat; chives; mirin; powdered star anise; sambal; banana leaves
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  • Crab and pork shao mai

    from I Love Crab Cakes!: 50 Recipes for an American Classic I Love Crab Cakes! by Tom Douglas and Shelley Lance

    • Categories: Appetizers / starters; Cooking ahead; Chinese
    • Ingredients: egg whites; sake; soy sauce; sesame oil; scallions; fresh ginger; cilantro; canned water chestnuts; carrots; ground pork; crabmeat; shao-mai wrappers; peas
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Notes about this book

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Notes about Recipes in this book

  • Lime dipping sauce

    • lorloff on July 03, 2015

      Delicious. We used fresh herbs from the garden and Red Boat fish sauce

  • Etta's classic Dungeness crab cakes

    • hillsboroks on February 28, 2017

      This crab cake recipe is definitely a cut above the usual bread crumbs, mayonnaise and Old Bay seasoning variety but they came together quickly and tasted great. I did not have time to give them several hours to chill so I just popped them into the freezer for 20 minutes and it seemed to work.

  • Jacques Pépin's crab cakes

    • hillsboroks on August 29, 2021

      As always Jacques does not disappoint. These crab cakes are some of the best I've ever made and not especially difficult either. The minced almonds in the breadcrumb coating give the outside a nice crunch while the herbs and seasonings make the inner crab mix sublime. But what really takes this dish over top is his amazing red sauce. If you make these crab cakes, you absolutely have to make his red sauce to serve with them.

  • Jacques Pepin's red sauce

    • hillsboroks on August 29, 2021

      We absolutely fell in love with this red sauce which is a snap to make but combines some interesting ingredients together. I used wasabi paste from a tube and fresh lime juice along with a low sugar ketchup. The wasabi is not overpowering but still brings a bit of zip to the sauce. We spent the meal listing all the ways we could use this besides on Jacques' delicious crab cakes.

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  • ISBN 10 0060881968
  • ISBN 13 9780060881962
  • Linked ISBNs
  • Published May 01 2006
  • Format Hardcover
  • Page Count 160
  • Language English
  • Countries United States
  • Publisher William Morrow
  • Imprint Morrow Cookbooks

Publishers Text

Seattle's award-winning chef and author dishes out dozens of inventive, easy-to-prepare recipes for this seafood favorite in a wonderfully perfect cookbook for summertime get-togethers.

A native of Delaware who has helped to define Pacific Rim cuisine, Seattle's Tom Douglas knows crab cakes better than anyone. In this new cookbook, he offers classics including Chesapeake Bay Cakes and Blue Crab Cakes and new ideas such as Crab Egg Foo Young and Smoked Salmon Crab Cakes. I Love Crab Cakes! serves up 50 recipes and ten sauces, including some mouthwatering dishes created by Tom and a few chef friends. A great addition to every kitchen as well as a wonderful party gift, I Love Crab Cakes!will bring a taste of summer to meals all year round.

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