While I share the general opinion of Wonder Bread, I have to report that we learned of a good use for the stuff.
John Shields, a Maryland chef, who has a show on Public TV about Maryland food, demonstrated how to make crabcakes using Wonder Bread. Nearly every crabcake recipe includes bread in some form, either cubes of fresh bread or crumbs or maybe cracker meal, not too much for a really good crabcake, but you have to have some to hold it together; otherwise it will fall apart while being cooked.
John's method calls for the use of Wonder Bread, fresh, in fairly large cubes (about 3/4 inch), perhaps a half dozen in a large (tennis-ball size) crabcake. The wondrous thing is that when the crabcake is cooked, either by frying or broiling, the breadcubes do perform their function of holding the cake together, but they disappear! They melt, or something, in the cooking process. You wind up with an intact crabcake which doesn't appear or taste like it has any bread at all in it, just pure crabmeat and flavorings. Best recipe we have ever used. We buy a loaf of Wonder Bread, use maybe 3 slices for crabcakes and throw the rest away.
