Sands: Just got back from my Daughters. Had a great time. I see you have a few good recipes. Italian, Seniors and a friend in Annapolis. I'll tell you what we did first. Hell with the CrabCakes. Sat. Nite We went to the newer Casino in Chester , Pa. lost some money, Had a good time ????? Sunday : Went to the Franklin Institute, all afternoon. Saw 3 shows and walked thru the Exhibits. One show was in the Fels Planetarium, Planets and Stars. Another was The Worlds Deepest and Largest Caves and Caverns. This included the Grand Canyon, South America and the North Pole, Ice cavrens. They went down thru small holes and dropped to 300 feet. You got to be kidding !!!!!!!!!!!!!! Amazing Photography The last was a documentary on Bugs and Insects. Filmed in 3D. Had you brushing bugs off your clothes. Oh! OK Sands , I'll put in the recipe for you. XXXXX Don't forget " Marilyn's Crabcakes " - - - - - - - - - - - - - - - - - LOUÂS - Baked Salmon or Crab Cakes Chopped small , 1/3 cup each of : Onion, Celery , Red Bell Pepper and Micro wave for 2 minutes. With 2 tbsp of water Let it cool . In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and break up larger pieces. ( You can substitute Imitation Crab meat ) Sprinkle with : Black pepper and add: ½ teasp. of Garlic Powder , Onion Powder and ¼ level teasp.of Old Bay Seasoning. 2 level teasp. of Parsley flakes 2 Tablespoons of Parmesan Cheese ½ teaspoon of Mustard 3 heaping tablespoons of Mayonnaise Fold and Blend this together with the Onions, Celery and Peppers add: 1 cup of Italian Bread Crumbs. Beat 1 egg and add 1 teaspoon of Baking Powder, beat well. Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.) If the mix is too wet add a little more Bread Crumbs Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick. You can leave them with a rounded top. I baked them on a cookie tin , lined with Aluminum Foil, that was sprayed with Pam. Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and Broil on Low for 5 minutes or until a Golden Tan. Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container. Bon Appetite, LOU Joe : Send me an email. These are flattened . They look better rounded. This recipe was used for the " School of Fishes "

Lou, I have a similar recipe that I use for deviled crab, and I have also substituted canned tuna for the crab with good results as well. It is also baked and then broiled. I'll have to try the salmon recipe, although I really like Marilyn's fresh salmon cakes, and I had no problem with hers falling apart. I'll have to look at her recipe again. I have a feeling now that it was the type of bread I used, as rococogurl suggested. And the recipe does call for fresh bread crumbs as opposed to dried ones. The end result was still very good, even though it was difficult to get them to stick together. I'm considering adding a bit of potato starch to the insides to see if that will make them "stickier". Carol, I had saved your recipe before (it was one of only two that I had saved), but I neglected to look at it before I started. I'll try yours next time, as it looks really more like what I wanted, which is why I saved it in the first place. As for the recipe from the Anapolis native (I saved that one also) - what is regular mustard? My first thought is that it is dried, but it might mean prepared mustard. Crab meat is so cheap right now that I will be making more variations. The first batch of cakes I did not refrigerate, but the second batch had been refrigerated over night, and it had the same problem. I'm pretty sure it is the type of bread, which gave an excellent flavor, BTW. Thanks for all the help! Lars

Ive had it with lobster at a 5 star restaurant and tried over an over to find it...the rendition I did was a BIG FLOP....

Hi I am new to this forum and thank you for searching. I think it had saltines, red and green bell pepper,scallions, maybe mayonase, and not sure what else. any recipe for crab cakes with the herbs De"Provence would be apreciated. thank you