I Love Crab Cakes! 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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