YIELD: 12 appetizer portions
1 cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
¼ tsp. Old Bay seasoning
1-2 Tbsps. lemon juice, to taste
Salt and pepper, to taste
For deconstructed crab cakes:
1 lb. jumbo or colossal crab meat
3 sprigs fresh Italian parsley or micro greens
Old Bay seasoning, to taste
1. For aioli: Combine aioli ingredients in small bowl. Cover and chill until ready to serve.
2. For deconstructed crab cakes: Get 12 mini Mason jars or other small clear vessels ready.
3. Separate/shred crab meat equally and place into jars. Place sprigs of parsley or greens, divided between jars, on top of crab meat.
4. Drizzle small amount of aioli on top of crab meat and greens and garnish with pinches of Old Bay Seasoning. Top with your favorite flatbread-style cracker or use edible spoons.
Recipe: Chef Josh Distenfeld, Baltimore Convention Center