Crab cakes from Canal House: Cook Something: Recipes to Rely On (page 215) by Christopher Hirsheimer and Melissa Hamilton

  • scallions
  • celery
  • mayonnaise
  • dry mustard
  • Old Bay seasoning
  • Worcestershire sauce
  • eggs
  • Ritz crackers
  • safflower oil
  • jumbo lump crabmeat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on December 31, 2020

    I made the full recipe for just two of us but but have enough leftovers for another meal (lunch tomorrow). These were Very good. We liked the flavor and consistency of the cakes. This recipe makes appetizer sized cakes that are thin like pancakes. I used Phillips ‘crab select’ crab which includes lump crabmeat but has smaller pieces, and shredded crab as well. That consistency made for an easier-to-work with cake-My cakes didn’t fall apart when I turned them. This was a tasty dish that I paired with shrimp cocktail for a main entree meal. I didn’t try the sauces that are in the same section because I used Ina Garten’s seafood dip (with great results) instead. Will repeat.

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