Something you may not know about Thom Milliken, our Executive Chef at The Polo Grille, is that he specializes in seafood dishes…it’s kind of “his thing.”  Chef Thom used to own his own seafood shop and some of the items on our menu are Chef Thom’s favorite recipes!

Maryland Crab Cakes are extremely popular and we are often asked for the recipe. This is a great recipe to give out because they are easy to make and are loaded with crab meat. Our authentic Maryland Crab Cakes are healthy as well since they are seared in a small amount of olive oil (not deep fried) and made with only enough bread to hold them together.

Of course we think no one can make them like Chef Thom, but here is the recipe if you want to try them at home. We also included the recipe for the Roasted Corn Salsa which is how we serve them at The Polo Grille for a delicious and well balanced meal. Enjoy!

MARYLAND CRAB CAKES

1 LB LUMP CRABMEAT

2 EGGS

2 TBS MAYONNAISE

½ CUP CRUSHED SALTINES

½ TBS OLD BAY SEASONING

¼ TS DRIED THYME

1 TS WORCHESTERSHIRE SAUCE

1 TS LEMON JUICE

¼ CUP SLICED SCALLIONS

1 TS CREOLE MUSTARD

¼ KOSHER SALT

In a bowl, combine eggs, mayo, Tabasco, thyme, lemon juice, mustard, salt, Old Bay, green onion, Worcestershire and Whisk to combine.  Crush up saltines and add to egg mixture.  Next add crabmeat and mix gently. Be careful not to break up lumps.

Portion into cakes and sauté in olive oil approximately 5 minutes on each side or until golden brown and cooked through.

ROASTED CORN SALSA

3 CUPS SWEET CORN

1 CUP DICED ROMA TOMATOES

¼ CUP DICED RED ONION

¼ CUP DICED RED BELL PEPPER

1 TS CRUSHED RED PEPPER FLAKES

2 TBS CHOPPED FRESH CILANTRO

2 TBS OLIVE OIL

1 ½ TBS RICE WINE VINEGAR

2 TS CHOPPED GARLIC

2 TS KOSHER SALT

1 TS BLACK PEPPER

Heat skillet until it’s scorching hot.  Add corn to dry pan.  Allow to brown then stir continuously until corn is not wet and has a roasted appearance.  Lay out on sheet tray to cool.  Combine with other ingredients and check seasoning.