2024 the best crab cake recipes review
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(as of Nov 12, 2024 08:00:07 UTC - Details)
Where do you get the best crab cakes? Ask one hundred different people and you'll likely get one hundred different answers. Some swear by classic Chesapeake Bay crab cakes, and some by spicy Creole crab cakes, while others maintain that Pacific Northwest crab cakes can't be beat. In I Love Crab Cakes!, award-winning chef and cookbook author Tom Douglas brings the best of East, West, and Gulf coasts to the table and proves that the most delicious crab cakes of all come straight from your home kitchen.
Tom thoroughly examines every thorny, crab cake–related issue. Bread crumbs, cracker crumbs, panko, or no crumbs at all? What kind of crabmeat: Dungeness, king, or Peeky Toe? Are the best crab cakes pan-fried, deep-fried, or not even cooked?
Tom offers up dozens of his famous crab cake recipes, including classic crab cakes from East and West, North and South, plus newer innovations such as Wild Ginger Crab Cakes, Pesto Risotto Crab Cakes, and Crab Louie Cheesecakes. There are crab cake sandwiches, breakfast crab cakes, and crab cake sauces and salsas.
Publisher : William Morrow Cookbooks; Illustrated edition (May 9, 2006)
Language : English
Hardcover : 160 pages
ISBN-10 : 0060881968
ISBN-13 : 978-0060881962
Item Weight : 1.05 pounds
Dimensions : 7.03 x 0.63 x 7.03 inches
Reviewer: B. Marold
Rating: 5.0 out of 5 stars
Title: Great Source for quick and impressive dish. Buy It!
Review: `I Love Crab Cakes' is by Seattle restauranteur / chef Tom Douglas who, with four restaurants, three books, and an appearance as a challanger on `Iron Chef America' is a near-celebrity chef, nationally better known than Philadelphia's `Le Bec-Fin' owner, Georges Perrier, but not as well known as the Food Network standard bearers, Bobby Flay and Mario Batali.I am a firm admirer of little books on useful single subjects such as sauces, muffins, pork, or salmon. One could easily choose to create a complete cookbook library by collecting only such specialized books. The only trouble is that this style of book is a constant candidate for cheap books of only mediocre quality from trade paperback publishers who grind them out like commodities.With Tom Douglas as the author, we are guaranteed at the very least a thoughtful presentation of the subject. And, this is what we have. It is not a great book, but if you like crab and if you like entertaining, it is a very good book indeed.The principle lesson we get from Douglas' book is the fact that crab cakes are really easy to make, or, at least they require very little time to prepare and cook, with relatively simple ingredients. He also makes it clear that there is a certain amount of technique involved in manipulating crab cakes which are made with only the minimum amount of filler and binder, in order that one gets a result worthy enough to present to guests.The second lesson is that there are at least three basicly different ways to prepare practically all crab cake recipes. One can pan fry them, deep fry them, or broil them. All methods are approximately equally effective for all recipes, although deep frying may be a poor choice if the patties are delicate.One thing I especially like about Douglas' recipes is his insistance on checking that the internal temperature of the cooked crab cakes is at least 155 degrees Fahrenheit. I also like his distinguishing techniques for using the three most common sources of crab meet, the Atlantic blue crab, the Pacific Dungeness crab, and the Alaskan King Crab.Even in this small book of but 150 pages, there is lots of room for a nice chapter on supplementary recipes of relishes, sauces, and condiments for gracing these crab cake recipes. The book also does a very nice job of showing how to bring out the best of crab cakes as part of a sandwich.While it may not seem unusual for a Pacific coast chef to be writing a book on crab cakes, it turns out that this son of the Chesapeake bay region arrived in Seattle to discover no one made crab cakes there! Well, Chef Tom set about to change all that, and this book is part of his great plan to get crab cakes together with the Pacific rim.If I were to find anything wrong with this very useful book, it may be that the author relies primarily on contemporary sources such as Emeril Lagasse and Mark Bittman. I'm surprised to not find any references at least to one or two recipes from James Beard, who was from the Pacific northwest and who wrote much on fish.Otherwise, a highly useful book for entertaining and providing ideas for quick cooked yet impressive dishes.
Reviewer: Evelyn
Rating: 5.0 out of 5 stars
Title: Good crab ð¦ cakes
Review: We live on a bay in Puget Sound. Crab most days in the summer. And most days in winter. Can 3 times a week. I have tried many different recipes and aN very happy with this book
Reviewer: Prize Pig 55
Rating: 4.0 out of 5 stars
Title: be adventourous with crabs
Review: I do love crab cakes. Interesting local takes on a Chesapeake favorite
Reviewer: mrmertz
Rating: 5.0 out of 5 stars
Title: Crab Cale Recipies
Review: I mean, whatâs not to love about the title alone? Recorded with a good assortment of recipies not found on the internet.
Reviewer: Calhoun
Rating: 3.0 out of 5 stars
Title: These recipes get more involved than I care to. ...
Review: These recipes get more involved than I care to. I would prefer to stick with a basic crab cake recipe.
Reviewer: Knoxwell
Rating: 5.0 out of 5 stars
Title: Love it!! Love Tom Douglas!!
Review: I actually bought this book for my brother (the self professed Crab Cake King) as a birthday gift. But... forgot to change the 'Ship To' address and it came to me. With no time to re-send it... I had to order him another one and I kept this one. It was a pleasant mistake. This is a very interesting cookbook. Has lots of stories and historical 'crab cake' information. Who knew there was such a thing. I live in Gig Harbor, Washington and we love that Tom Douglas has so many wonderful restaurants here in the Seattle area!! Every time we are near the Pike Place market... we have to eat at Seatown Seabar. It is superb!! We especially love the Dungeness Crab BLT!! You will not be disappointed in this book.
Reviewer: Lawrence Searl
Rating: 5.0 out of 5 stars
Title: He loves crab cakes and so do we.
Review: A crab cake is a crab cake; but not to Tom Douglas. And to his credit he proves his point. This is not a man with to much time on his hands, he loves Crab Cakes and gives you the recipes to prove it. This book is great for the home cook or Chef that is looking to put something special together for their next dinner party. The Avacado and Crab salad, awsome. The Artichoke stuffed soft shell crab, fantastic and in the last few pages he reinvents how we look at the average fried crab cake by wrapping and steaming in banana leaves or making it into Crab Louis Cheesecakes, SOOOOOO good. It is a great one for your collection and the recipes will impress your guests.
Reviewer: Judy H.
Rating: 5.0 out of 5 stars
Title: Crab Eaters Delight
Review: Wonderful book. I saw the author cooking on a show with Emeril Lagasse. I couldn't wait for the book to arrive to create some of the recipes that the author made with Emeril. The book was listed as "used in very good condition". The book arrived in pristine condition and I was busy the very next day putting together crabcakes. I'm looking forward to traveling down crabcake lane with the many recipes in this treasure.....a crab eaters delight for sure!