Comments on: Hey! Pssst! Over here! It’s a Crab Cake!

By: Crab Cake Guy

Crab Cake Guy — Tue, 31 Jul 2007 14:57:59 +0000

I can’t wait to try this recipe. Over at http://www.crabcakeguy.com we have been testing out various crab cake recipes and featuring them in some of our daily postings. Thanks again for sharing this with me and all your readers. Best of luck and I love your blog! -The Crab Cake Guy

By: Maegan

Maegan — Thu, 24 May 2007 18:38:06 +0000

Okay, sis…this is over the line. This is a secret family recipe you’re sharing with the world!!!!!!!

By: passionatenonchalance.com » The Mollusk, the Salmon, the Crab Cakes and Me.

passionatenonchalance.com » The Mollusk, the Salmon, the Crab Cakes and Me. — Tue, 19 Dec 2006 17:19:19 +0000

[...] Amanda over at What Were Eating recently posted one such recipe for crab cakes that I’ve been stalking and drooling over ever since. I had to have them, no matter the cost! Thus, beginning my week-long expidition into crabless crab cakes. The first version I made with sea scallops that I seared, cooled, and then shredded. And the second being this one, made with the best quality salmon I could get my grubby mitts upon, poached and shredded. [...]

By: Deron Lintzen

Deron Lintzen — Thu, 14 Dec 2006 02:45:51 +0000

Have you or would you be willing to cook â€œPaunceâ€ itâ€™s an authentic Cajun dish thatâ€™s made in southwest Louisiana. If so please let me know I can ship one to you, are you could make one fresh. Either way I am on my way to Cali. to try some of that great cooking going on over there.

By: Amanda

Amanda — Sun, 10 Dec 2006 13:59:51 +0000

thanks caroline. i was able to find some chesapeake bay blue crab meat from a fish monger here in san diego. chesapeake bay blue crab meat is sweeter and more rich than other blue crab meats. (damn my memory, if my dad were on here he could tell you why) if you can’t find any from the chesapeake bay, just try to find some from as close to where you live as possible. some food just doesn’t seem to taste quite as good after it’s traveled half way across the world!

thanks kat! seriously, how can you go wrong with crab meat and butter! the only thing that could really ever be a problem is their likelihood to fall apart if you handle them roughly, due to so little binder. that’w why i tried to stress leaving them alone in the recipe! if you try them out, let me know what you think (and thanks for stopping in!)

gasp aria! surely you gest! how life must suck to be allergic to crab! it’s a good thing you aren’t allergice to all seafood!

By: aria

aria — Sat, 09 Dec 2006 18:05:39 +0000

oh those look stunning. whoah is me allergic to crab!

By: Kat

Kat — Fri, 08 Dec 2006 21:31:43 +0000

All your dishes look great but this one caught my eye the most. I’ve never made crab cakes either but I think it’s time to try.

By: caroline

caroline — Thu, 07 Dec 2006 19:11:04 +0000

Okay. I haven’t eaten many crab cakes in my life, and I definitely haven’t even made one. But your recipe sound wonderful and easy. I’m going to do it!!

Where did you find the blue crab meat? And advice on where to look? Does it really matter?