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.

Here's the recipe I usually use, from a friend in Annapolis. It's pretty similar to some of the other recipes posted and is pretty light on the Old Bay. I'd like to try Marilyn's salmon cakes and just happen to have some fresh salmon right now, so maybe tomorrow will be the day. Delicious Crab Cakes 1 lb. crab meat (picked through) 1 teaspoon Worcestershire sauce 1 teaspoon mustard (regular) 1/2 teaspoon Old Bay 2 tablespoons mayonnaise 2 eggs (slightly beaten) 1 teaspoon parsley 2 pieces white bread - no crusts (I pulse it in the food processor, but a blender would probably work, too) Mix all this together - toss in crab meat last and donÂt overmix. Gently form into individual patties and refrigerate for 1/2 hour prior to frying. Fry in approximately 1/4 inch oil (I use half butter and half oil) about 4 minutes each side (or until nicely browned).

Had some friends over for brunch, made a nice meal of buttered and toasted bagel slices with lox, onions, capers, and cream cheese, plus crab cakes with a couple of different sauces, mimosas and coffee. How civilized. Then I went outside and finished torquing down a CV joint, and also replaced half of the parking brake shoes on the 911. "Cause I'm a man's man, darn it. Then it started raining, and I downed tools and scampered inside where its dry and warm, and begged SWMBO for hot chocolate. 'Cause I'm a girly man's man, whimper. Interesting seeing your variations on crab cakes. I still have a mess of crab left, so I think I'll try some of these. Cheese didn't work for me, but maybe a milder cheese would have be okay. I like the idea of a binder other than egg. Shrimp would be a great extender, if I weren't dogged by the problem of Too Much Crab. Maybe I'll make a Crab Chowder. Seriously, there's three pounds of steamed crab sitting in the refrigerator, not getting any fresher.

Cathy... the "comments" you're referring to were not mine, please re-read more carefully, it was directly quoted verbatim from a website dedicated to neem oil... it was actually the first website that popped up on a yahoo search for neem oil. The following below is lifted verbatim from a website that manufacturers and sells neem cake... "The quality of the neem cake is determined by the amount of oil left in it, and also the process by which the extraction was done.... neem cake is used as good organic manure in agriculture and also acts as pest repellent. The high Azadirachtin content in neem cake helps in protecting the crops against parasitic nematodes and as best soil conditioner... It accelerates root development and overall plant growth and protects the plant from Nematodes and white ants." Judging from the grammatical syntax, my guess is this is an India-based company selling to an English-speaking customer base... and make no mistake, it is a sales pitch. The claims of this seller are that it is wonderful for the worms, however that is not the point I was making... again you must re-read more carefully, it is that a worm bin is an eco-system with many other inhabitants (far more numerous) than just worms. And like all eco-systems, work best when a stable balance among the inhabitants is maintained... and insecticides (yes, even enzymes that indiscriminantly target whole segments of the eco-system) tend to upset any balance which ultimately may not actually be good for the worms or the plants. I believe balance is key for the health of all in an ecosystem, be it plant, animal, or the soil that feeds us all. Think about it, if plants didn't have a natural resistance to diseases and insects then the plants would have gone extinct long ago... the fact that they are not proves there is some natural resistance that can be compromised when the plant is stressed (which is why the disease or insect has not died out completely either)... there it is again - it is about balance. I believe if your plants are plagued by insects then perhaps the best solutions may not be found through attempts at destroying the perceived villains but rather one should seek improving the health of the plant so its own resistance can ward off the attacks. It is just an opinion I shared and that is all. BTW, azadirachtin is just a neem plant-based chitinase (which is an enzyme that accelerates the breakdown of chitin)... there are other plant-based chitinases that come from other plant sources (some are from kelp), they just have other names for each of those other chitinase (enzymes). People are free to do as they wish but it would be nice if they would come back after experimenting and provide a report of their findings so that others may draw upon any knowledge gained, one way or the other. Perhaps you will come back in the future and report back on your experiences... I'm sure that would be appreciated. And good luck in finding your solution.