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I Love Crab Cakes!: 50 Recipes for an American Classic Kindle Edition
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.
- LanguageEnglish
- PublisherHarperCollins e-books
- Publication dateFebruary 8, 2011
- File size8.0 MB
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Editorial Reviews
About the Author
Tom Douglas, winner of the 2012 James Beard Award for Outstanding Restaurateur, is the chef/owner of thirteen of Seattle's most popular restaurants as well as the Dahlia Bakery, home to the much-loved Triple Coconut Cream Pie.
Shelley Lance has been cooking with Tom Douglas for more than twenty-five years, first as a line cook, then as a pastry chef, and later as the quality control chef for all of the Tom Douglas restaurants. As Tom's chief recipe tester and taster, she also coauthored Tom Douglas' Seattle Kitchen, Tom's Big Dinner's, and I Love Crab Cakes.
Product details
- ASIN : B003V1WUPI
- Publisher : HarperCollins e-books; Illustrated edition (February 8, 2011)
- Publication date : February 8, 2011
- Language : English
- File size : 8.0 MB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Not Enabled
- Word Wise : Enabled
- Print length : 166 pages
- Page numbers source ISBN : 0060881968
- Best Sellers Rank: #804,539 in Kindle Store (See Top 100 in Kindle Store)
- #137 in Cooking Seafood
- #355 in Wine Tasting
- #408 in Fish & Seafood Cooking
- Customer Reviews:
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers enjoy the tasty and delicious recipes in the book. They find it useful for entertaining, providing quick-cooking yet impressive dishes like appetizers or main courses. Many consider it a must-have for Tom cookbook collectors and a great addition to the home cook's collection.
AI-generated from the text of customer reviews
Customers enjoy the recipes in the book. They find the sauces delicious, and the dishes are quick to cook yet impressive. The crab cakes are a favorite among readers, with simple ingredients and real meat without fillers.
"...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..." Read more
"...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..." Read more
"...It is a nice little cookbook and I'm sure there are many good recipes that I will like." Read more
"...#34;fruits" of her labor several times -- all of which have been delicious. Any crab cake lover and cook would enjoy this book!" Read more
Customers appreciate the cookbook's value. They say it's a must-have for Tom cookbook collectors and a great addition to their collection. The recipes will impress their guests.
"...This book is great for the home cook or Chef that is looking to put something special together for their next dinner party...." Read more
"A Must Have for Tom Cookbook Collectors..." Read more
"This filled out my TD cookbook collection...." Read more
Top reviews from the United States
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- Reviewed in the United States on May 28, 2006`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.
- Reviewed in the United States on June 13, 2024We 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 a
N very happy with this book
- Reviewed in the United States on December 9, 2016I do love crab cakes. Interesting local takes on a Chesapeake favorite
- Reviewed in the United States on June 26, 2023I mean, what’s not to love about the title alone? Recorded with a good assortment of recipies not found on the internet.
- Reviewed in the United States on May 16, 2016These recipes get more involved than I care to. I would prefer to stick with a basic crab cake recipe.
- Reviewed in the United States on February 26, 2014I 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.
- Reviewed in the United States on January 20, 2007A 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.
- Reviewed in the United States on November 30, 2010Wonderful 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!
Top reviews from other countries
- Keith CattermoleReviewed in the United Kingdom on January 21, 2025
5.0 out of 5 stars Best for crab cakes
Purchased following a Rick Stein programme when he spoke about it.
Lots of recepes most of which look a bit complicated.
Now need to buy the the crab meat.