I've used that recipe for crab cake (its almost identical (no garlic, a little less bread crumbs and no herbs) for years! I had never had crab cakes until I moved to the East Coast and met a nice older lady who was a volunteer where I worked. She was bound and determined that I would think blue crabs were better than my native Dungeness crabs I had grown up catching. I still prefer Dungeness - but hard to find out here - but I did learn to love a crab cake and make them often in the summer. Carol - I think you quice would be spectacular with the canned crab, monterrey jack maybe some green onions and mild green chillies if you have a can. Let us know how it works out!
