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Tom Douglas offers 50 recipes for a true American classic—the crab cake. Are you a bread man or a saltine fan, or no crumbs at all? Does deep-frying float your boat or a delicate panfry in whole sweet butter? What kind of crabmeat: Dungeness, King, or Peeky Toe? This book thoroughly examines every thorny crab cake related issue. Recipes include standard bearers like the Chesapeake Bay Classic, regional favorites like Jazz Fest Crab and Crayfish Cakes, and new wave inventions like Crab Foo Yung. You’ll find crab cake sandwiches, breakfast crab cakes, deep fried fritters, and cool molded salads, plus tasty sauces and salsas to serve alongside.
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