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.
Hate Grapefruit? Try Broiling It
Most people have only tasted fresh grapefruit, and not everyone enjoys the tartness of it. Jenny Stewart of CHOW.com suggests broiling the citrus fruit with sugar to add a caramelized sweetness. And if you're adventurous, go crazy with any flavor combination you can think of—you might be surprised how well it works.
Grilling with Lump Versus Briquette Charcoal
Which one's better?
Joey Campanero Makes Little Owl Broiled Halibut - Hanging with Harris