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.
A welcome, thorough, easy, delightful addition to any home cook's bookshelf.
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.
This book has lots of information about types of crab meat and the recipes are easy, fun and taste great.
Have only read through the recipes and they all look great. Haven't had time to try any yet.Published 5 months ago by tkaleo
Chef Douglas brings together in one book many alternatives to using crab meat. He offers not only his own versions but those of other well-known chefs. Read morePublished 6 months ago by Doctor Doctor
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. Read morePublished 9 months ago by Knoxwell
I bought this for a friend who loves crab cakes and orders them whenever she sees them on a menu in a restaurant. Read morePublished 9 months ago by cyberdottie
Tow I have them all. They are often sitting out on my kitchen counters, waiting for me to open and find something new to try.Published 22 months ago by Jeanette Harris
quick ship. my girlfriend loved the book. she loves crab cakes so cant wait to try these dishes. yummy, thnaksPublished 23 months ago by Dion M. Gaspard
This is one of my very favorite cookbooks!! My husband and I were not fans of crab cakes until we tasted these recipes... Read morePublished on February 6, 2011 by Laurie L. Combs
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. Read morePublished on November 30, 2010 by Judy H.
Recd cook book as expected. Have tried the recipe for Chesapeake Bay Classic Crab Cake and did not like it. Actually dumped $15.00 worth of crab into the garbage. Read morePublished on September 3, 2010 by Nikki