I found a Rachael Ray recipe for crab cakes. Rachael does not like mayo so I was confident it would be ommited and I was correct! I like that she uses red wine vinegar though . (in addition to her text book EVOO) Someone above did not like the fact I recommended avocados as a subsitute and that I happened to write a blog article about that. Oh well, can't seem to please everyone. But this recipe is directly from Rachael's Ray site and it sounds really tasty. (and looks to be mayo free!) Ingredients 1 starchy potato, peeled and thinly sliced 2 cloves garlic Coarse salt Handful fresh flat leaf parsley Couple sprigs fresh thyme, leaves finely chopped 1/2 lemon, zested and juiced 1/2 teaspoon crushed red pepper flakes 2 tubs fresh lump crabmeat (6 ounces) , available at fresh seafood counter 7 tablespoons extra virgin olive oil (EVOO), divided 2 roasted red peppers 1 small shallot, chopped 2 teaspoons sugar 2 tablespoons red wine vinegar Black pepper 1 small head escarole, chopped 1 small head radicchio, chopped 1 endive, chopped Preparation Cook potatoes in boiling water 6-7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4-5-inch) super sized, killer crab cakes. Heat 3 tablespoons EVOO in a non stick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown. Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup EVOO and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste.

More ideas: CRAB BENEDICT 6 oz. Lump Crabmeat 1 tsp. butter or olive oil 2 toasted English muffins (cut in half) 4 poached eggs 4 oz. Hollandaise sauce Sauté crabmeat with butter. Place poached eggs on top of toasted English Muffins. Top eggs with Hollandaise sauce. Top with Lump Crabmeat. Garnish with chopped black olives if desired. CRAB ROLL-UPS 1/2 lb. pasteurized processed cheese spread 1/2 lb. (2 sticks) butter 1 Tblsp. Worcestershire sauce (optional) 1 tsp. dry mustard, optional 1 lb. crabmeat, picked for shells 20 to 25 slices of soft white bread 2 cups sesame seeds Tony Chacheres seasoning 1. Melt cheese and half of the butter (1 stick) in the top of a double boiler. Add the Worcestershire sauce and dry mustard, if desired. Cool slightly and add crabmeat. Stir until mixture is spreadable. 2. Remove crusts from bread and roll out flat with a rolling pin. 3. Spread the bread with the cheese/crab mixture. Roll up each piece like a jelly roll. 4. Melt the remaining butter. Brush the rolls with butter. 5. Mix sesame seeds with a few sprinkles of Tony Chacheres seasoning. 6. Roll the buttered bread in the sesame seeds. 7. Freeze on cookie sheets. Store in airtight containers. To serve, cut frozen rolls in thirds, and broil about 6 inches from the heat until golden on all sides. CREAMY CRAB SOUP 1 stick of butter 1/2 cup flour 1 small onion, minced 2 garlic cloves, minced 6 cups seafood stock (seafood bouillon cubes and clam juice will work) 1 tsp. Salt 1/2 tsp. White pepper 1 bay leaf 1-1/2 to 2 cups heavy whipping cream 1 (7oz.) Jar chopped pimientos, drained 1 lb. Crabmeat, picked clean of shell 1 Tblsp. Worcestershire sauce 1/2 cup Sherry In pan melt butter, stir in flour until smooth. Add onion and garlic and cook, stirring frequently until golden brown. Gradually whisk in seafood stock, salt and pepper and bay leaf. Heat to boiling. Keep stirring. Reduce heat and simmer for 5 minutes. Stir occasionally, add cream, pimentos and Worcestershire sauce and remove bay leaf. Just before serving, add crabmeat and sherry. Serve piping hot!!

I am going to try this tonite for dinner....cross your fingers for me. I am not a very good cook, but am trying new things. DH is a great cook, but since I am not working, I am trying to ease the burden for him. I have made some homemade cole slaw to go with, and may cut up some tatoes and onions also to bake. Thanks for all your help, I have printed the recipe's and taped it to the inside pantry door with the rest of my new dinner fixes and helpful kitchen hints. Trin

This might be a little late, but maybe someone will find it timely. Got this recipe from a free Kraft publication some years back. I double the recipe using the 1 Lb. can of crab meat from Costco (blue fin). It has a very nice taste and is always devoured. Hot Crab Dip Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces Cream cheese -- softened 1 cup grated swiss cheese 4 scallions -- chopped 1/3 Cup Mayonnaise 1/8 teaspoon fresh ground pepper 8 ounces crab -- (Costco's canned Blue Fin is good) 1/4 Cup Sunflower seeds, toasted -- optional Combine cream cheese, swiss, scallions, mayonnaise, and fresh ground pepper. Gently fold in crab meat. Transfer to ovenproof crock and top with sunflower seeds. Bake at 350° for 30 minutes. Place under broiler for a few minutes to brown top. Source: "Kraft"