Chalsa Recipes — Crab
A Maryland staple originating in the Chesapeake region during the 1800's from the prevalence of the Blue Crab, a staple in the region. The term crab cake technically didn't gain virality until Crosby Gaige listed it as a recipe in the 1939 New York World's Fair cookbook. This recipe is driven by marrying the fresh lump crab with the Chalsa (mild/or spicy) by creating a cohesive well rounded taste profile. For optimal formation, the crab cakes can be baked or even placed in the air fryer.