Chesapeake Crab Cakes

Chesapeake Crab Cakes

Preparation Time: 20 min
Cooking Time: 10 min
Serves 8

  • 1 lb. Reese Jumbo Lump Crabmeat
  • 1 large egg
  • 3 tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 1½ tsp. Worcestershire sauce
  • Juice of ½ lemon
  • 3 – 4 dashes hot sauce (optional)
  • ¼ tsp. garlic powder
  • ½ tsp. paprika
  • 3 tbsp. red bell pepper, diced finely
  • 3 tbsp. celery, diced finely
  • ⅓ cup green onion, sliced finely (about 3 – 4)
  • 1 tbsp. chopped parsley, fresh or dried
  • ⅔ cup cracker crumbs, crushed (Butter Crackers or Saltines)
  • Canola or vegetable oil for frying
  • Reese Tartar Sauce for dipping
  • Lemon slices to serve
  • Salt and pepper, to taste


Sail away to the coast of Maryland with these classic crab cakes, straight from the Chesapeake Bay! 

1. Place crabmeat in a strainer and squeeze out excess liquid.
2. In a medium-sized mixing bowl, combine egg, mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce, garlic powder, paprika, and salt.
3. Add bell pepper, celery, green onion, and parsley to egg mixture.
4. Add in drained crabmeat and mix until evenly coated.
5. Gently fold cracker crumbs into mixture.
6. Cover and refrigerate for at least 30 minutes.
7. Using ⅓ cup of the mixture per serving, gently form patties.
8. Heat a large skillet on medium heat. Once warm, add olive oil to just coat pan.
9. Place crab cake in pan once oil starts to shimmer. Cook 3–5 minutes per side or until golden brown.
10. Remove crab cake from pan and place on plate lined with paper towel.
11. Serve piping hot with a wedge of lemon and tartar sauce to garnish.