Eastern Shore Crab Cakes

chef michael matassa has deep roots to the chesapeake bay. he grew up crabbing on his grandfather [alfred billmans] boat the periwinkle docked at raleigh’s marina. pop taught him how to bait and set crab pots. we would spend the day on the chesapeake fishing while we waited for the pots to fill. we would fillet the fish on deck while anticipating our bounty. pulling in the crabs we headed back to pops to start seasoning and steaming. waiting for the transformation from brilliant blue to fiery red we were ready to pick. i learned the art of picking to capture all the delicate sweet meat. you weren’t allowed to waste an ounce. after finishing the family crab feast, the rest of the crabs would be picked for the next day’s crab cakes and soup. chef matassa is carrying on these deep-rooted traditions with eastern shore crab cakes. handcrafted, fresh to order uncooked, and never frozen crab cakes delivered straight to your door so you can cook and experience them right away. the perfect gi