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

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  • 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 Morrow Cookbooks
  • 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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