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Chesapeake Crab Cakes

Chesapeake Crab Cakes

Take a chesa-peek at these crab cakes, y'all. Stuffed with tender lump crab, buttery crackers, and the classic, seaworthy flavours of our Chesapeake Seafood Seasoning. Fabulous on a bed of peppery arugula as a light Summer dinner, or throw one on a toasted bun and add pickled onions or a zesty aioli for a delicious, hearty lunch.


¼ cup mayonnaise
1 large egg
1 tsp dijon mustard
½ tsp hot sauce 
1 tsp Worcestershire sauce
2 tsp Spicewalla Chesapeake Seafood Seasoning, plus extra for finishing
12 saltine crackers, finely crushed
8 oz lump crab meat
½ tsp kosher salt
¼ tsp Spicewalla Black Pepper, table grind
2 Tbsp neutral oil, we used avocado oil
1 lemon, sliced into wedges


  1. In a small mixing bowl, combine the mayo, egg, dijon mustard, hot sauce, Worcestershire and Chesapeake Seafood Seasoning. Whisk until smooth, set aside.
  2. In a large mixing bowl, add the finely crushed saltine crackers, the lump crab meat, salt, and pepper. Gently stir to combine. 
  3. Add the sauce to the bowl and gently stir until fully combined, try not to overwork it.
  4. Cover and refrigerate for 1 hour. 
  5. Remove the mixture from the refrigerator, scoop about 2 Tbsp of the crab mixture and gently form into a patty with your hands. Don’t pack too tightly, you want these to be a little loose and rustic. Repeat until you have a total of 8 small patties. 
  6. In a large skillet over medium high heat, add 1 Tbsp of oil. Once the oil is hot add 4 of the crab cakes to the pan and cook for about 2 minutes to get a nice golden brown sear, flip and cook on the other side for 2 minutes.
  7. Remove from the pan and place on a plate. Add another 1 Tbsp of oil to the pan and cook the other 4 crab cakes. 
  8. Serve immediately with fresh lemon wedges.
  9. Enjoy!


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