We love crab cakes. Our favorite way to make them is crusted with pecans and topped with basil aioli. We’ve deviated a few times and we’re not usually impressed enough to make a permanent change. Not usually.
I appreciated Tara’s selection – between last week’s Banana Cream Pie and next week’s insane brownie torte, I really was looking forward to testing out another savory recipe. And this recipe doesn’t disappoint.
We’ve got big, juicy crab cakes chock full of onions, three kinds of peppers, and juicy crab meat. As if that wasn’t enough, you top those with a salsa made from caramelized vegetables. It’s a little sweet. It’s savory. It’s – have I mentioned “juicy” yet? And it has probably taken over as our new favorite crab cake recipe.
You can see the full recipe over at Smells Like Home. Thanks, Tara, for picking a winner. Stay tuned next week when the group tackles an insanely crazy, towering, three layer brownie.