YIELD: 12 appetizer portions
Cool Recipe Alert: Deconstructed crab cake in a jar
Looking for a way to wow your seafood-loving catering guests? This deconstructed crab cake by Centerplate Chef Josh Distenfeld at the Baltimore Convention Center could be the way. Taking the city’s beloved crab cake, Distenfeld skips the heavy-breading part and uses fresh, flaky crabmeat and accents it with a drizzle of aioli and a dash of Old Bay seasoning, all in an adorable jar. The eco-friendly edible cracker spoon finishes off the “whoa, that’s cool” factor.