The other day my daughter called around the time most mothers and wives are preparing the evening meal. I asked her what she was having, and she said crab cakes, which was somewhat funny because I told her we were having salmon patties. Seems we were both on the same wavelength that day.

She said she had found a good recipe for crab cakes online that she was trying, and then even sent me a picture of them because they were so good! She is quite a good cook though!

I have a favorite recipe I always use for crab cakes and salmon patties and know them from memory, but if you need a good recipe, where do you search? I’m just curious, how many cooks, when needing a recipe, go to the Internet or pick up one of their trusty cookbooks?

It seems cookbooks are becoming collectors’ items, and this is coming from someone who has a ton of them. However, all you have to do today is Google whatever you want and then print it off.

While my husband and I were shopping not long ago, we inquired about how long it would take to get a certain item we liked. They said about 10 weeks. His remark, “Are you kidding? This is the 20th Century, don’t you have a button on your phone so we can get that tomorrow?” Seriously, that is what our world is becoming, right?

I’m not talking about cooking magazines, Williams-Sonoma’s Taste, Food and Wine, Cooks Illustrated, Southern Living and such. They are going strong, and it is because they cover so much more than general cookbooks. Plus, Doctor’s offices always have to have a few around, which usually the good recipes are torn out. I have bought several cookbooks in the past that have wonderful recipes with beautiful pictures, used them a few times, then stuck them on the shelf with all the rest of my collection.

I used to collect the yearly editions of Southern Living cookbooks. I absolutely loved getting those, and I still have them, but I don’t ever use them. I do, however, have a large stack of “take-out” menus from various restaurants piled on top of them.

A downside of using computer recipes is that you get so distracted when searching for one. There are ratings, opinions and reviews stating, “I made this even better by adding...” All of this can make online recipes distracting and, if you don’t stay focused, you get lost in the sea of food and remain floating out there until you finally snap out of your Internet-world and go pick up a can of Sloppy Joe mix and a pound of hamburger meat!

There are YouTube videos and the 24-hour Food Network television station to show you how to make a whole, mouth-watering meal. I try to avoid television programs because the cooks make it seem so quick and easy, but then no one is standing behind you cleaning the mess you have made and you usually don’t have the state-of-the-art equipment available that they have.

And last but not least, you have emails (if you are not careful about what you sign-up for, you can spend your whole day deleting recipe emails) and newspapers from which you can just print it off or tear it out, then stick it in your purse and go.

So honestly, back to my point: Are cookbooks going the way of the dinosaurs? It is sad, I agree, but when you can just push that button on your phone while you are at the market and get the recipe complete with shopping list? New generation, new era.

Now for my Crab Cake recipe – guaranteed to please!

Crab Cakes

1 pound lump Crab Meat

1 Large Egg, slightly beaten

2 tablespoons Real Mayonnaise

1/3 cup soft, Fresh Bread Crumbs, no crust

1 tablespoon minced Parsley

1/2 to 1 teaspoon Old Bay Seasoning

Dash of Freshly Ground Pepper

Ritz Crackers, about 12, crushed

Oil, for deep-frying

Combine crab, egg, mayo, crumbs, parsley, Old Bay and pepper. Mix to combine. Form into balls using about a 1/2-cup measure. Gently roll the balls in cracker crumbs, flatten slightly, and refrigerate 20-30 minutes. In large skillet, heat oil to medium-hot for deep-frying. Gently place cakes in skillet, and then turn heat down to medium low to prevent burning. Brown about 8-10 minutes on each side, turning only once. I use two spatulas to help turn, so that they don’t fall apart, or splatter oil.