Our Cuisine: Authentically Maryland

The Rod ‘N’ Reel Crab Cake*


1 qt. crab cake mix

  • 3 qt. mayonnaise
  • 6 eggs
  • 4 oz. Old Bay
  • 3 oz. Dijon mustard
  • 1/4 oz. coarse black pepper
  • 1 oz. Worcestershire sauce

2 lb. colossal crab meat

1.75 cups crab cake mix

1/2 cup bread crumbs


  1. Combine first six ingredients in a bowl and whisk to incorporate. Set aside to let flavors soften and mingle. You can take this step one day in advance.
  2. Drain crabmeat and place gently into mixing bowl. Take care not to break up crab lumps.
  3. Pour in bread crumbs over the crabmeat.
  4. Pour crab cake mix on top of mixture and gently fold. Combine until all components are coated and blended. Taste often and adjust seasoning to your liking.
  5. Using a scoop, spoon or measuring cup, portion 3 oz. of crabmeat mixture into your hand and gently form into a ball. Press together without crushing and then place on a sheet pan or plate until all are made.
  6. Serve with tartar sauce


  • Bake on parchment at 350 degrees in convection oven for 12-15 minutes until golden brown and internal temperature is 150 degrees.
  • Deep fry in 325-degree oil until golden brown and internal temperature is 150 degrees.

*Recipe is the Intellectual Property of Rod 'N' Reel Resort 1965 to date.