Each night, as my Transbay bus heads into Oakland to hit the Webster tunnel, we pass a cajun place, open only on the weekends, it seems. What is this place? Should I check it out? It looks pretty interesting.
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.