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.

YIELD: 12 appetizer portions

For aioli:
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.

Photo: Centerplate
Recipe: Chef Josh Distenfeld, Baltimore Convention Center

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