Joshua Radin is a singer-songwriter living in LA. Having studied drawing and painting at Northwestern University, Radin spent time as an art teacher and screenwriter for several years before unexpectedly getting into music in his late-twenties. Soon after that decision, his debut album we were here drew critical acclaim including a 4 star review from rolling stone magazine. Josh was recently gracious enough to accept our invitation to lunch on a grey, rainy day in Pasadena. Listen to our conversation above or wherever you listen to podcasts to hear his story in his own words. You can find out more about Joshua Radin at his website or download his new album "The Fall" on iTunes.




2 tsp paprika

1 tsp dried oregano

1 tsp kosher salt

3/4 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper

1/4 tsp black pepper

1/4 tsp sugar


1 large egg

1/4 cup mayonnaise

1 TBSP finely chopped parsley

Kosher Salt

1lb Jumbo lump Crabmeat, picked through for shells

Mix paprika, oregano, salt, garlic powder, onion powder, cayenne, black pepper, and sugar in a small bowl to combine. Whisk egg in a medium bowl just to blend. Discard all but 2 Tbsp. beaten egg. Mix mayonnaise, parsley, ½ tsp. blackening spice, and a pinch of salt into remaining egg. Fold in crabmeat just until coated, taking care not to break it up too much. Divide crab mixture into 4 equal portions and, working with 1 portion at a time, pack tightly into ring mold set on a parchment-lined baking sheet; smooth top. Carefully remove ring mold. Repeat with remaining crab mixture. Cover with plastic wrap and chill at least 1 hour (cakes will firm slightly when chilled). 

Heat 1 Tbsp. oil and 1 Tbsp. butter in a large nonstick skillet over medium. Working with 2 crab cakes, sprinkle 1 tsp. breadcrumbs over each cake and carefully place, crumb side down, in skillet. Cook, occasionally swirling fat in pan around, until bottom sides of crab cakes are deep golden brown, about 5 minutes. Sprinkle 1 tsp. breadcrumbs over top sides of each crab cake, then very carefully turn over (you may need to use 2 spatulas as cakes will be very delicate). Cook until breadcrumbs are golden, about 2 minutes. Transfer to a plate. Wipe out skillet and repeat with remaining oil, butter, crab cakes, and breadcrumbs. After the second batch of crab cakes is done cooking, return crab cakes on plate to skillet and transfer to oven. Cook until warmed through, about 3 minutes. Serve crab cakes with a rich aoli and a bright salad of fennel. (Recipe derived from Bon Appetit)