It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll… — Tom Douglas Copy Share Image
Disappointing cakes have often been sitting out too long. They should last just long enough to have the last pieces the next… — Tom Douglas Copy Share Image
Some versions of crab cakes are mostly crabmeat lightly bound with egg, but I'm a firm believer that a crab cake should… — Tom Douglas Copy Share Image
Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings,… — Tom Douglas Copy Share Image
For a group of friends or a family dinner, fish tacos are popular and fun to make. — Tom Douglas Copy Share
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little… — Tom Douglas Copy Share
If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've… — Tom Douglas Copy Share
Mastering one recipe is better than mastering too many. Learn something and own it, and you'll feel so much better about it. You'll have… — Tom Douglas Copy Share
Over the years I've tweaked my stuffing recipe many times, adding a variety of ingredients like sauteed wild mushrooms, dried cherries, fresh chevre, toasted… — Tom Douglas Copy Share
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil. — Tom Douglas Copy Share
I didn't go to university. I didn't go to culinary school, barely made it through high school. — Tom Douglas Copy Share
