ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Rec for crab cakes.

Misc.

Could anyone give me a rec. for crab cakes?Would be ever so grateful
Many thanks
Julie

MsgID: 0029266
Shared by: Julie C.
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Scallops in Double Pepper Sauce
  • SCALLOPS IN DOUBLE PEPPER SAUCE 1/4 cup olive oil 5 chopped garlic cloves 1 lb bay or sea scallops 3/4 cup slivered red peppers 3/4 cup slivered green peppers 1/2 cup chopped onion 1/2 tsp Tabasco pepper sauce 1/...
  • Roast Turkey Quarter or Half (1955)
  • ROAST TURKEY QUARTER OR HALF Rub inside of cleaned turkey quarter with salt. To keep meat from drying, fasten skin with skewers over meat at bone edge all around cavity. Or with heavy cord and big needle lace across c...
  • Bahamas Coconut Chicken with Coconut Curry Sauce
  • BAHAMAS COCONUT CHICKEN WITH COCONUT CURRY SAUCE 6 whole chicken breasts (8 oz each) 1/2 tsp salt 1/2 tsp fresh ground black pepper FOR THE COCONUT CURRY SAUCE: 1 (14 oz) can coconut milk,...
  • Electric Skillet Sweet and Sour Pork
  • ELECTRIC SKILLET SWEET AND SOUR PORK 2 tbsp. cooking oil 1 lb. boneless pork, cut in cubes 1 (15 oz.) can pineapple chunks 1/2 cup light corn syrup 1/4 cup vinegar 2 tbsp. soy sauce 1 clove garlic, minced 1/2 cup red ...
  • Vegetarian Stuffed Grape Leaves
  • VEGETARIAN STUFFED GRAPE LEAVES 1/2 cup vegetable oil 4 medium onions (chopped) 1 cup uncooked rice 1 cup water 1 cup fresh minced parsley 1/2 cup tomato sauce 1/2 cup raisins 2 tsp. salt (or less/ to taste) 3/...
ADVERTISEMENT
  • Chef's Salad
  • CHEF'S SALAD 1 head lettuce 4 ounces cooked ham, julienne cut 4 ounces cooked chicken, julienne cut 4 ounces cooked turkey, julienne cut 4 ounces cooked roast beef, julienne cut 4 ounces sharp cheddar cheese, julienne...
  • Chocolate-Chile Molten Cakes (serves 2)
  • This recipe came from the newspaper, it does not specify what size ramekins to use. It pairs an oozing, warm chocolate center with an unexpected chile heat. The Ancho chile pepper, made from dried poblano peppers, is ver...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Rec for crab cakes.
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!