Chesapeake Burger



For the caper aioli

  • 4 Cups  mayonnaise
  • 2 Cups  halved and chopped scallion whites
  • 2 Cups  chopped cornichons
  • 1 Cup  capers, rinsed and minced
  • 1/2 Cup  lemon juice
  •   Cayenne, to taste
  •   Salt, to taste

For the crabcakes

  • 1 Pound  lump crabmeat
  • 2 Tablespoons  ground panko, plus extra for breading
  • 2 Tablespoons  mayo
  • 1 Tablespoon  Old Bay
  • 1 Teaspoon  lemon juice
  • 2 Tablespoons  minced celery
  • 2 Tablespoons  minced fennel
  • 1 Tablespoon  minced garlic
  • 1 Tablespoon  sliced cilantro
  • 1 Tablespoon  sliced tarragon
  • 2 Tablespoons  chopped parsley
  • eggs, beaten
  • 2 Cups  flour

For the frizzled onions and the burger

  • Spanish onions, thickly sliced
  • 2 Cups  milk
  • 1/2 Cup  garlic powder
  • 1/2 Cup  onion powder
  • 2 Tablespoons  cayenne
  • 1/2 Cup  Spanish paprika
  • 1/4 Cup  salt
  • 1 Cup  all-purpose flour
  •   Vegetable oil, for frying
  • hamburger buns, toasted

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by Emilie Bousquet Walsh

This burger was created as an ode to Baltimore Ravens fans for Super Bowl XLVII. A Maryland crabcake topped with a caper aioli, shredded romaine, and Old Bay frizzled onions is the perfect way to treat a Maryland fan right.


For the caper aioli

Combine all of the ingredients together and mix well. Chill until ready to serve. 

For the crabcakes

In a large bowl, mix all of the ingredients together. Using ½ of the batter, form into balls. 

For the frizzled onions and the burger

In a bowl, add the onions to the milk and let them soak while you prepare the breading. Mix together all of the dry ingredients. Drain the onions from the milk and dredge in the seasoned flour. 

Set 2 medium-sized skillets over high heat and fill with about 2-3 inches of vegetable oil. Heat to 375 degrees. Fry the onions in one skillet and the crabcakes in another until both are golden brown, about 5 minutes for each. 

To assemble the burgers, place each crabcake on a bun and top with the caper aioli, shredded lettuce if desired, and the frizzled onions. 

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