Serves 2 to 4
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.”
- 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.
- 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.
- Recipe from Spike Gjerde of Woodberry Kitchen in Baltimore, Maryland