sauce recipes for crab cakes

Crab Cakes with Red Pepper Cream Recipe : Tasting Crab Cakes with Red Pepper Cream Sauce

I Love Crab Cakes! $13.01 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.

I Love Crab Cakes! $11.97 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.

Crazy For Crab $9.98 Marylanders worship soft-shell, Mainers are loyal to peekytoe, Floridians devour stone crab, Alaskans revel in king crab, and Pacific Northwesterners swear by Dungeness. But the truth is, crab is no longer just a regional dish, or even a seasonal one. Today all of the varieties, and more, are shipped to markets all over the country. And because at least one type of crab is always in season and you can get picked fresh crabmeat, as well as frozen and canned, throughout the year, crab fans never have to go without. In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes. His chapter devoted to the glorious variety of crab cakes includes Fred’s Pretty Darn Close to Perfect Crab Cakes, with scallions and bell pepper, as well as the more adventurous Thai Crab Cakes with Chili-Garlic Sauce. The chapter on soft-shell crab includes such preparations as Pan-Fried Soft-Shell Crabs with Warm Tomato and Bacon Vinaigrette, while the chapter on hard-shells features multiple versions of crab boils. There are also chapters on salads, soups, appetizers, brunches and light meals, and casseroles. All are accompanied by mouthwatering photos of finished dishes, pictures of famous crab restaurants from plain to fancy, decorative illustrations, and stories of watermen and crabbers from around the country.

Crab $10.16 There’s something about crab that makes any dish decadent—whether in a rustic weeknight pasta or atop a cocktail party hors d’oeuvre. And no matter the species, those sweet hunks of crabmeat always taste like pure indulgence. Along the Pacific, Dungeness crab is most popular, and with crab season extending from November in San Francisco through early fall in Alaska, locals and tourists alike can be found at crab feasts and festivals nearly year-round. Filled with gorgeous photos celebrating all stages of enjoying this most succulent crustacean—from catching to consuming—this complete guide offers tips for buying, cleaning, preparing, cooking, cracking, and, of course, eating crab. Using crab of all types (blue, King, soft-shell, and more), the recipes range from the traditional to the more exotic, including Crab Louis, Chile-Glazed Crab Lollipops, Fisherman’s Wharf Crab Cakes, and Crab Beignets, with options to feed appetites both big and small. Just crack open Crab to find inspiration for turning any meal into a festive, finger-licking occasion.

Cakes $24.5 2004 IACP Award Nominee for Compilations Category The largest recipe collection in one volume–from a simple butter cake to an indulgent double dark chocolate cake with white chocolate sauce, this handsome cookbook contains over 1,000 cake recipes–some are family favorites, while others are exotic recipes from around the world. Step-by-step instructions make baking perfect cakes foolproof, and helpful hints and tips guide the baker to the best–and most delicious–results. A treasure trove of recipes, covering a wide variety of cakes, from chocolate cakes to cheesecakes to no-bakes–complete with icings, sauces, frostings, glazes and syrups–each one tested to assure success in your home. Here is everything bakers need to create spectacular cakes time after time, including: More than 1,000 recipes, ranging from a basic yellow cake to European gourmet cakes Over 500 full-color photographs of finished cakes An introductory chapter that provides vital information on flour, eggs, fats, sugars, pan types, ovens, temperatures, and more Recipes ranked by difficulty, from super-easy to the more challenging Step-by-step photographic spreads within the chapters that focus on specific themes, such as the types of chocolate and how to melt them, storing and freezing cakes; cutting, filling, and decorating cakes; and much more A unique recipe list: many of your old favorites, plus a wide variety of recipes gathered from around the world Chapters organized by type of cake, from fresh fruit cakes to sponge cakes to meringue cakes to strudels