Here's a pic of a cake I made. It's SIMPLE, more assembly than baking. Easy Hamburger Cake Ingredients 1 package yellow or golden cake mix 1 package brownie mix (any size) Container of non-dairy whipped topping (thawed) Strawberries Kiwi Sesame seeds Yellow food coloring Directions Bake cake according to package directions in 2, 8" or 9" round pans. Sprinkle one pan with sesame seeds during last few minutes of baking. Bake Brownies according to package directions in same size pans. Let cool few minutes then invert onto racks to cool completely. Peel kiwi and slice (for 'pickles') Slice Strawberries (for 'tomatoes') Tint non-dairy topping with yellow food coloring (for mustard) Before serving assemble with yellow cake for bottom bun, brownie for meat, top with fruit, then whipped topping, and the other yellow cake (with the seeds). I assembled my cake about 5 hours before serving and refrigerated it.

My son is allergic to dairy - most recipes can easily be adapted to non-dairy. If recipe calls for butter, use a dairy-free margarine; if it calls for milk, you can use rice or soy milk. (I prefer rice milk; SuperTarget, Albertson's, Tom Thumb all generally carry rice milk.) I have also used coconut milk with some success. (Great in sorbet, but I think it just failed in fudge! Waiting another hour to decide on that one.) There is even soy cream cheese available. (Probably have to visit health food store for this item.) Okay, I hate this stuff plain, but it is cook in baking. I have used it in fruit pizza and cream cheese icing and it tasted great. (Plain, it has a funky 'mouth feel.') Here are a few recipes that I make. First is Marilyn's carrot cake. If you don't want to try the soy cream cheese icing, then omit and dust with powdered sugar. Carrot Cake 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground allspice allspice substitute is equal amounts each: ground cloves, cinnamon, nutmeg & pepper 1 cup vegetable oil 4 eggs 1 cup granulated sugar 3/4 cup dark brown sugar 1/2 cup orange juice 1 teaspoon vanilla 2 cups shredded or grated carrots 1 cup chopped pecans Pre-heat oven to 350°. Grease and flour two 9-inch cake pans. Sift flour, baking powder, soda, salt and spices together. Beat oil, eggs, sugar and brown sugar at medium speed for 2 minutes or until well blended. Stir in orange juice and vanilla. Beat in flour mixture on lowest speed, just until blended. Stir in carrots and nuts until combines. Bake 35 to 40 minutes or until wooden pick comes out clean. Cool completely before filling and frosting with 1 recipe Cream Cheese Frosting. Cream Cheese Frosting 1 pound powdered sugar (4 cups) 8 oz. Cream cheese; softened 1 stick butter or margarine; softened 2 teaspoons vanilla 1 cup chopped pecans (optional) Combine all ingredients and mix well with electric mixer. Chocolate Crinkles 3 beaten eggs (I used Ener-G egg replacer) 1 ½ cups sugar 4 squares (4 ounces) unsweetened chocolate, melted ½ cup cooking oil 2 teaspoons baking powder 2 teaspoons vanilla 2 cups all-purpose flour Powdered Sugar In a large mixing bowl stir together beaten eggs, sugar, melted chocolate, cooking oil, baking powder and vanilla. Gradually stir in the flour till thoroughly combined. Cover and chill for one to two hours or till the dough is easy to handle. Shape dough into 1-inch balls. Roll balls in powdered sugar to coat. Place two inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or till edges are set and tops are cracked. (Do not overcook!) Remove the cookies from the cookie sheet. Cool on a wire rack. If desired, sift additional powdered sugar over cookies. Makes about 48. Chocolate Upside Down Pudding Cake 1 cup flour 1 tablespoons baking powder ¼ cup cocoa powder ¼ teaspoon salt ½ cup sugar ½ cup margarine ½ cup milk (I use rice milk) 1 teaspoon vanilla extract Sauce: ¾ cup sugar ¼ cup cocoa 2 cups boiling water Preheat oven to 350 degrees. In a large bowl, stir together the flour, baking powder, cocoa and salt. Add the sweetener, margarine, milk and vanilla and mix together until just mixed. Spread in a lightly oiled casserole dish. Set aside. In a medium bowl, mix together the sugar and cocoa. Sprinkle evenly on top of the cake mixture. Carefully pour the boiling water over top. NOTE: DO NOT MIX THIS TOGETHER! It will do its own thing in the oven. Bake for 40 minutes. To serve, scoop out portions the cake will be on top and the pudding will be on the bottom. ~ Suzie

I know you're asking for crab cakes, but here's a wonderful crab stuffed mushroom recipe that I made for an appetizer on New Years Eve. Becky * Exported from MasterCook * Crab Stuffed Mushrooms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 medium mushrooms (about 1 pound) 7 ounces crab meat 5 green onions with tops -- finely chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried savory ground black pepper 1/4 cup grated Parmesan cheese 1/3 cup mayonnaise grated Parmesan cheese paprika 1 Preheat the oven to 350 degrees F (175 degrees C). 2 In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use. 3 Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika. 4 Bake for 15 minutes. Remove from oven, and serve immediately Makes 6 servings Recipe by Wilma Scott, AllRecipes.com Wilma says: This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first. - - - - - - - - - - - - - - - - - - - NOTES : Made 12-31-07 Halved recipe and filled three portabello mushrooms caps (stems and gills removed). Brushed the caps with oil and parbaked at 350F for 15 minutes, then filled and baked for antoher 15 minutes. Used canned lump crabmeat, rinsed and drained.

I made this recipe for New Year's Eve, and it was a hit. Becky * Exported from MasterCook * Crab Stuffed Mushrooms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 medium mushrooms (about 1 pound) 7 ounces crab meat 5 green onions with tops -- finely chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried savory ground black pepper 1/4 cup grated Parmesan cheese 1/3 cup mayonnaise grated Parmesan cheese paprika 1 Preheat the oven to 350 degrees F (175 degrees C). 2 In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use. 3 Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika. 4 Bake for 15 minutes. Remove from oven, and serve immediately Makes 6 servings Recipe by Wilma Scott, AllRecipes.com Wilma says: This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first. - - - - - - - - - - - - - - - - - - - NOTES : Made 12-31-07 Halved recipe and filled three portabello mushrooms caps (stems and gills removed). Brushed the caps with oil and parbaked at 350F for 15 minutes, then filled and baked for antoher 15 minutes. Used canned lump crabmeat, rinsed and drained.