This creative, two-part recipe produces an almost monochromatic plate. A Betsy's Remoulade and a quick toasting in the oven finish these Maryland Crab Cakes for a taste that is a northern favorite. Try this recipe for a fun, hands on experience you can customize.

serves 2

Ingredients:

Betsy's Remoulade:
1 pint mayonnaise
1 oz capers, finely chopped
1 oz pickles, finely chopped
1/2 oz dijon mustard
1/2 oz grain mustard
1 1/2 oz ketchup
1/2 lemon, juice
1 Tbsp. chives, finely chopped
1/2 Tbsp. Old Bay Seasoning
Salt and Black Pepper, to taste

Instructions:
Place all ingredients in a food processor and process for 30 seconds to a minute until well mixed and smooth. Set aside.

For the Crab Cake:
1 can (16oz) Jumbo Lump Crab Meat
1 egg
1 slice of white bread, crust removed and cube
1/2 fresh lemon, juice
1/2 Tbsp. chives, chopped
1/2 Tbsp. basil, chopped
1/2 Tbsp. Old Bay Seasoning
1 cup Panko Bread Crumbs
3 oz Olive Oil
Salt and White Pepper, to taste

Instructions:
Crack the eggs in a mixing bowl and whip until smooth. Add in the bread, herbs and seasonings and mix. Let it sit for an hour until the bread is soft and has disintegrated and then add the crab meat. Mix with the egg mixture until well incorporated. Form into 3-5 ounce balls.

When ready to cook, place the crab balls into a bowl with panko bread crumbs and coat well. Use a ring mold to shape into puck size patties about 1 inch thick. Form by hand if needed. In a preheated pan over medium heat add the olive oil and brown the cakes well on each side. Finish in a 350°F oven until an internal temperature of 140° is reached.

Remove from hot pan and let it sit on a paper towel for a moment and then serve on a plate with a dollop of Betsy's Remoulade.

Get creative and garnish with a smalls salad or micro greens as you wish.