James Reynolds’ Crab Cakes

James Reynolds’ Crab Cakes

“I enjoy creating my own dishes. Flavor is the driving force. When I realized in Maryland (the home of crab cakes) very little breading or filler is used in making crab cakes I embraced that way of creating the dish.  Also play with it.  Add different vegetables or sauces. Crab cakes are easy to make, quick to cook, and, if made correctly, delicious.” – Jim Reynolds (Abe Carver)

Now make sure to check out the latest installment of MB’s Kitchen on the DOOL app to see how Jim shows Mary Beth how to make his signature dish!


Lump Crab, strained and picked through for shells

Julienne red pepper

Fine Brunoise shallot

Lemon juice



Onion powder

Garlic powder


Salt and pepper

Minced chives


Panko bread crumbs

Tartar sauce


3 quarter sheet pans, spatula, small non-stick,

Scooper –  2 plates w 1x cake & rami sauce