Servings: 5 Bomber Crab-cakes

½ cup rosemary-herbed Triscuits very finely crumbled ½ cup rosemary-herbed Triscuits very finely crumbled
¼ cup Panko bread crumbs ¼ cup Panko bread crumbs
⅓ dill pickle finely diced ⅓ dill pickle finely diced
1 tbs of Cajun spice 1 tbs of Cajun spice
3 tbs Georgian herbs 3 tbs Georgian herbs
cilantro finely chopped cilantro finely chopped
½ orange bell pepper diced ½ orange bell pepper diced
6 eggs whipped 6 eggs whipped
5 tbs real Mayo (optional) 5 tbs real Mayo (optional)
1 lb gently rinsed lumped blue crab 1 lb gently rinsed lumped blue crab

1. Mix all ingredients well except crab.
2. Gently add in the crab, careful to avoid breaking up the lumps of crab.
3. Refrigerate for 30 to 60 min, while oven preheats to 400 F.
4. Form 5 cakes as desired, tall or wide. 5. Bake 20 to 25 mins at 400 F