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Oh, yum. Authentic or not, these sound great - a bit like Thai fishcakes.

As for improving on the BLT... I rather like the addition of avocado, or sweet chili jam and shreds of basil. :)


I think it sounds yummy. The problem I always face is that crab is so expensive that when I go to make it, I can't bring myself to attempt too much experimentation.

Claudia (cook eat FRET)

i love this twist on crabcakes. it'd go over really well here in this house. but yes, i fear it'll have to be the non-blue crab for me too. i hate buying the substandard version but blue is tough to get your hands on - especially in Tn.


That sounds like a fabulous flavor combination. And not being from the East Coast, I have no prejudices against non-traditional crab cakes.

Without experimenting, where would we be?




Add coconut to just about anything and I'm game. These look beautiful and sound delicious. Would love to try them! Why no Maryland blue crab, though? Are there crabbing laws now? Or are they out of season?

Lydia (The Perfect Pantry)

I'm okay with the coconut milk, but I'm not a cilantro lover, so that would have to change to flat-leaf parsley. Maybe the secret is to call it something other than a crab cake -- maybe a crab patty?


Wow! I am speechless. What great flavors to put in a crab cake. I am glad you tampered with tradition:)


Tropp was based in SF, so she may have intended to have dungeness (I will refrain from behaving provincially and smack talking about the advantages of Dungeness compared to blue crab, because although those suckers can pinch viciously; you're right, blue crabs' flesh is sweeter). This looks like the perfect recipe to convert my kids to the joys of crabcakes (and I am a sucker for almost all things Thai). Thanks for sharing.

Patricia Scarpin

Julie, that dish is calling out my name. It looks mouthwatering!
That recipe has a Bill Granger feel in it, because of the ingredients. I'd love to try it.

Carole (France)

This crab cake recipe looks gorgeous to me! A great variation of the traditional recipe. I keep it in mind for later, and bookmark your blog to visit it again.

michelle @ TNS

tradition be damned, those flavors sound like they would be gorgeous with crab.

whenever i find jumbo lump blue crab in a market, i snap it up. yum.

off the meat hook

Mmm those look great! I am absolutely going to try them. Thanks for sharing.

And I think crab cakes should definitely be up for interpretation.

Crab Cake Guy

I can't wait to try this recipe and review it on the Crab Cake Guy blog. The cilantro could be a real nice compliment to the crab. Thanks
-The Crab Cake Guy

Susan from Food Blogga

I said, "ginger, cilantro, and coconut in crab cakes? Yes!" :)
I love this modern take on a traditional dish. Thanks, Julie!


Those sounds awesome! I love the additional flavours!


ohmy goodness, such fresh vivid flavors -- i love it all. YUM!


The cake looks yummy and I like all its flavours except for the coconut milk....could I replace it with somthing else?

White On Rice Couple

Wonderful, wonderful and delicious! All the ingredients you used here , I have in my pantry. I'll have to try it and I'm already craving it!


I love the idea of those flavors. I also love traditional crab cakes, but those Asian flavors are perfect with crab. And beautiful picture!


Love the new look - it's gorgeous! And these crab cakes sound like they would taste just about as spectacular as they look. I love asian ingredients in food - we can have the original sometimes too, it's always good to take chances!!


Adele, I was just about to say no! no! no! but I’ve never tried basil on a BLT before and when I thought about it, it seemed like a good idea. I’ll have to get back to you on this sometime in July though when I’ve had a chance to test it. Sweet chili jam I’m saying no to though. :)

Rachel, I know exactly what you mean. I feel the same way about expensive pieces of fish also.

Claudia, I understand that access to seafood is not one of the benefits of living in Nashville. Maybe the next time you’re in Maryland…

Kitt, you make a very good point.

Fairfax, I know. Can you believe it?

Anne, they’re just out of season here right now.

Lydia, hmmm… crab patty? It just doesn’t have the same ring, does it?

Anticiplate, heh, tamper with tradition, I like that. And thanks.

Meg, you’re absolutely right. I’m sure Barbara Tropp did this with Dungeness crabs. And obviously you’re not overly mired in regional ways if you can concede the blue claw’s superior taste. :)

Patricia, this does remind me of something of Bill Grangers now that you say it. I’ll have to check his books and see if he has any crab cake recipes.

Carole, thanks!

Michelle, I think that’s exactly the right reaction to have when you find crab in the market.

Off the meat hook, as long as the crab flavor is really accented and not overwhelmed, I totally agree with you.

Crab Cake Guy, I admire your area of specialization.

Susan, thanks for the yes vote.

Brilynn, thanks!

Aria, thanks!

Lore, you might try leaving it out and perhaps using a tablespoon or so of fish sauce to add flavor.

White on Rice Couple, hope you like it!

Michelle, thanks! And you’re right, taking chances is a good thing.


The only crabmeat I can get is in tins and shredded so fine you can barely tell what it is...and expensive!
So, I've taken to making tuna cakes. I think you're recipe will make a lovely tuna cake (And no one on the Eastern Shore will be upset....)


Katie, it's not possible to buy good crab meat in France? Who knew? I'm interested to hear about the tuna cakes idea though.


This is an unusual way to serve a crab cake in this town. I love coconut milk.


When I come up I want this ~


Those sound great! (Well, except for the crab :)


Dara, I'll definitely make these for you.

Roopa, I'm not sure how you'd make a crab cake without crab. I look to you for suggestions! :-)


My Maryland born hubby probably will eat these only if I tell him their not crab cakes...he's a purist...but I can't wait to try them! Love your blog! Nan

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Crab Cake

Man, that recipe sounds simply delicious... Will have to try it!

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