tag:blogger.com,1999:blog-8826637953792614851.post7569453958343665553..comments2024-01-16T04:25:33.797-05:00Comments on A Man for All Seasonings: Crab cakes, and the Younger connection Rick Blechtahttp://www.blogger.com/profile/11800052815589987998noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8826637953792614851.post-7418749909633240982013-02-01T14:15:53.899-05:002013-02-01T14:15:53.899-05:00They really are delicious and the crunch on the ou...They really are delicious and the crunch on the outside is an added bonus. Best of all, they're not hard to make.<br /><br />One thing I should have added is the brand of bread we use for the bread crumbs the recipe calls for. Normally, I never buy white bread, but for this, I think it's needed. If you live in Canada (at least in Ontario), the “Italiano” brand plain white bread works very well. It's quite dense (unlike Wonderbread) and crumbs nicely with a few seconds in a blender. The crusts should be trimmed off for best results. We use these leftovers to either feed the birds or I dry them then make dried bread crumbs out of them.Rick Blechtahttps://www.blogger.com/profile/11800052815589987998noreply@blogger.comtag:blogger.com,1999:blog-8826637953792614851.post-2668692394440711932013-02-01T11:08:55.026-05:002013-02-01T11:08:55.026-05:00Yum, yum...Yum, yum...Vicki Delanyhttps://www.blogger.com/profile/01106480550553972177noreply@blogger.com