• 1-2 tbsp vegetable oil
• 4 Maryland Crab Cakes Corn of choice
• ¼ c salted butter, softened
• 4 soft golden hamburger buns
• Red onion, thinly sliced, optional
• Arugula, optional
• Sprouts, optional
• Terrapin Ridge Aioli of choice
• 1 large tomato, sliced
• 4 leaves butter lettuce*

Optional Sides:

• Herb Potato Salad

Recipe 1: Crab Cake Sandwiches

OVEN: Preheat oven to 375°F. Place crab cakes on a foil- or parchment-lined sheet pan in a single layer. Bake cakes for 12-14 minutes (or internal temperature reaches 160°F).

AIR FRYER: Preheat air fryer to 400°F. Cook crab cakes for 8-10 minutes until cooked through.

STOVETOP: Heat 2 tbsp oil in a large nonstick skillet over medium-high. Add crab cakes and lower heat to medium, using a spatula to gently flatten the crab cakes. Cook 5-6 minutes per side, or until internal temperature is 160°F. Transfer crab cakes to a paper towel-lined plate.

For the Corn:

STOVETOP: Remove any husks from the corn. Add corn to a pot and cover with water. Add 1-½ tbsp kosher salt. Bring to a boil and cook for 1-2 minutes until corn is just tender. Remove to a plate and cover with foil to keep warm.

MICROWAVE: Remove any husks from the corn. Wrap corn cobs individually with damp paper towels and place on a microwave-safe plate. Cook on high for 3-4 minutes, cooking an additional minute if needed.

To Assemble:

Preheat oven to broil. Spread the butter evenly on cut-side of buns and place under broiler about 2-3 minutes or until golden brown.

Add crab cake to the bottom buns, followed by onion*, a handful of arugula* and sprouts.* Top with aioli and top bun and serve immediately with corn and potato salad on the side.

Recipe 2: Crispy Chicken Sandwiches

STOVETOP (preferred method): Heat oil in a large nonstick skillet over medium-high. Add chicken cutlets and lower heat to medium, cooking 5-6 minutes per side, or until internal temperature is 165°F. Transfer cooked cutlets to a paper towel-lined plate.

AIR FRYER (preferred method): Preheat air fryer to 400°F. Cook chicken cutlets 10-12 minutes until cooked through, turning once during cooking.

OVEN: Preheat oven to 375°F. Place chicken cutlets on a foil- or parchment-lined sheet pan in a single layer. Bake chicken for 15-20 minutes (or internal temperature reaches 165°F.

For the Corn:

STOVETOP: Remove any husks from the corn. Add corn to a pot and cover with water. Add 1-½ tbsp kosher salt. Bring to a boil and cook for 1-2 minutes until corn is just tender. Remove to a plate and cover with foil to keep warm.

MICROWAVE: Remove any husks from the corn. Wrap corn cobs individually with damp paper towels and place on a microwave-safe plate. Cook on high for 3-4 minutes, cooking an additional minute if needed.

To Assemble:

Preheat oven to broil. Spread the butter evenly on cut-side of buns and place under broiler about 2-3 minutes or until golden brown.

To Serve: Place chicken on bottom buns followed by tomato slices and lettuce. Top with aioli and top bun and serve immediately with corn and potato salad on the side.