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Maryland Crab Cakes


1 egg

3½ tablespoons mayonnaise (Gjerde uses Duke’s)

1 tablespoon dijon mustard

½ teaspoon black pepper

½ teaspoon salt

Pinch fish pepper powder (substitute aleppo pepper or espelette)

1 pound Maryland lump crabmeat, picked over for shells

1½ tablespoons homemade breadcrumbs, plus more for baking sheet


These can also be sautéed in a skillet with a little butter. In Maryland, crab cakes are traditionally accompanied by sweet corn and sliced tomatoes. Gjerde calls it “our holy trinity.”
  1. Preheat oven to 450 degrees. In a small bowl, whisk egg and then mix in mayonnaise, mustard, and seasonings. Separately, combine crabmeat with breadcrumbs. Fold wet mixture into crabmeat.
  2. Spread a handful of breadcrumbs on baking sheet. Gently form crab mixture into four cakes and place them on the breadcrumbs. Bake until golden brown, about 8 to 10 minutes.
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