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I Love Crab Cakes! 50 Recipes for an American Classic Hardcover – May 9, 2006


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I Love Crab Cakes! 50 Recipes for an American Classic + Tom Douglas' Seattle Kitchen + Tom's Big Dinners: Big-Time Home Cooking for Family and Friends
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Product Details

  • Hardcover: 160 pages
  • Publisher: William Morrow Cookbooks; First Edition edition (May 9, 2006)
  • Language: English
  • ISBN-10: 0060881968
  • ISBN-13: 978-0060881962
  • Product Dimensions: 7 x 7 x 0.6 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (27 customer reviews)
  • Amazon Best Sellers Rank: #440,280 in Books (See Top 100 in Books)

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.


More About the Author

Tom Douglas is an American chef, restaurateur, and writer. He is well known for helping to define Northwest cuisine and igniting the Seattle restaurant scene, winning the James Beard Award for Best Northwest Chef in 1994. Since 1989, Tom has opened five of Seattle's most popular restaurants: Dahlia Lounge; the Greek-inspired Lola; Serious Pie pizzeria; Palace Kitchen; and Pike Place Market's iconic seafood restaurant, Etta's. He also owns Dahlia Bakery, famous for its Triple Coconut Cream Pie.

Tom is the author of Tom Douglas' Seattle Kitchen, named Best American Cookbook by the James Beard Foundation, Tom's Big Dinners, and I Love Crab Cakes! He bested Masaharu Morimoto in an episode of Iron Chef America and was named 2008 Bon Appetit Restaurateur of the Year.

Tom is currently working with Amazon.com on an exclusive line of kitchen and dining products, aimed at building confidence in the kitchen.

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Customer Reviews

4.9 out of 5 stars
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See all 27 customer reviews
A welcome, thorough, easy, delightful addition to any home cook's bookshelf.
Bachelier
This small recipe book is a perfect gift to anyone that has at one time eaten a crab cake and has wanted to find the perfect one.
Teo Kordonowy at bellydulour.com
This book has lots of information about types of crab meat and the recipes are easy, fun and taste great.
Janet B. Kissane

Most Helpful Customer Reviews

20 of 20 people found the following review helpful By Lawrence Searl on January 19, 2007
Format: Hardcover Verified Purchase
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.
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Format: Hardcover
Tom Douglas does a terrific job with this book. It is laid out perfectly, starting with tips and methods on how to make this delicious dish. With 50 different recipes he leaves nothing out, the reader is bound to find one that matches their personality along with their taste. As someone who grew up in the land of the crab cake, Douglas is the expert on the subject. He includes the Gulf Coast method, the new Pacific Northwest Dungeness crab cakes, and of course the Chesapeake Bay recipes with Old Bay Seasoning and the staple, Blue Crab. This small recipe book is a perfect gift to anyone that has at one time eaten a crab cake and has wanted to find the perfect one. As he proves in the book, "the most delicious crab cakes of all come straight from your own kitchen." We covered his book recently on our website and he was nice enough to let us use one of his amazing recipes on the site. Check this book out, it will not dissapoint!
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19 of 23 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on May 28, 2006
Format: Hardcover Verified Purchase
`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.
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6 of 7 people found the following review helpful By Bachelier on June 28, 2007
Format: Hardcover
You've got the most delicious tempting dish ever and a collection of the best recipes and execution methods. Arguments against this book are thin and could only fall into:

"You don't need over 50 crab cake recipes" to which any fan will answer: "wrong!"

"One subject matter, doesn't it beat it to death?" to which we answer: "we love crab cakes. What part of "love" don't you understand?"

A welcome, thorough, easy, delightful addition to any home cook's bookshelf.

{debates about the best Maryland picking houses ensue...}
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7 of 9 people found the following review helpful By J. Williams on July 17, 2006
Format: Hardcover
I must have two hundred cookbooks, surveying a panorama of food tastes, but one I was looking forward to trying out, "I Love Crab Cakes", may be the one that I'll cook from most often! This is everything in a cook book I had hoped it'd be--and it can only give me more enjoyment as I sample its many preparations for that delicious delicacy. Recipes are simple and the ingredients generally available. And, if they aren't so readily available, Tom Douglas gives an easy to follow guide to concocting the ingredient. Hands down . . . this is one of most helpful books I have come across!
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5 of 6 people found the following review helpful By Janet B. Kissane on July 12, 2007
Format: Hardcover Verified Purchase
This book has lots of information about types of crab meat and the recipes are easy, fun and taste great. I've made a couple of the recipes and they were all the best crab cakes I've ever made.
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2 of 2 people found the following review helpful By MnM on February 22, 2011
Format: Hardcover
Tom Douglas wrote this book years ago and I have combined several of his ideas and mine to create my own fabulous crab cake at my restaurant. Whenever anyone asks for ideas about crab cakes I tell them about this book. Comprehensive doesn't even begin to describe it!
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4 of 5 people found the following review helpful By Sweet Molly Malone on August 25, 2007
Format: Hardcover
I purchased this book as a gift.The receiver is a gourmet cook and it's hard to find a cookbook he doesn't have.He has tried a few of the recipes and found them to be exceptional. I was a recepiant of a crab cake dinner at his home, and it was delish.
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