I made these tonight and really liked the flavor of them. The teaspoon of Old Bay, and the hot sauce, gives them a nice "zing". I ended up frying them in a little bit of canola oil and butter instead of baking them. I really wanted to bake them, but I'd made 2 apple and 1 lemon meringue pie in my oven Thursday night. The apple pies leaked and I need to clean the oven before I use it again. Thanks for the recipe. I think it's going to replace my old standby!

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

Great recipes, Ilene! I especially love the quesadilla one! That's what I had yesterday for lunch, but I sprinkled cheese over the tortilla, heated it to melting in the microwave, spread salsa on one half and folded it over. Two of the 6" La Tortilla's made a terrific lunch! Thanks for posting the recipes. I've borrowed Dana Carpender's 500 Low Carb Recipes book from my library and it's full of good recipes. I'm out of town visiting my sister this weekend, but will post some of Dana's recipes next week. Have a great weekend, Ilene! Sue

1 pound crabmeat 1 tablespoon small diced red pepper 1 tablespoon diced green pepper 1 tablespoon finely chopped fresh parsley leaves 2 tablespoons heavy mayonnaise 2 eggs 1 tablespoon baking powder 1 tablespoon worcestershire sauce 1 1/2 teaspoon maryland-style crab seasoning (recommended: old bat) 2 tablespoons canola oil mustaed sauce, recipe follows In a large bowl, mix all ingredients, execpt oil and mustard sauceuntil blended Heat oil in large skillet over medium- high heat. With a tablespoon, careful spoon poker-chip size mini-cakes into pan. (The batter will bevery loose since there are no bread crumbs, but once the eggin the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about1 more minute. Cook in batches as necessery. Serve hot with mustard sauce. Mustard Sauce 1/4 cup hearvy mayonnaise 1/4 cup dijon mustaed 1/4 teaspoon fresh lemon juice Mix all ingredients together in a small bowl. Refrigerate until ready to serve. Ilene I made these tonight and dh and i both like them.