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Chevron Crab Cakes



½ cup of celery, finely diced½ cup of red bell pepper, finely diced

2 tablespoons of butter

1 pound of lump crab meat

½ cup of green onion, finely diced

1 tablespoon of key lime juice

1 tablespoon of fresh lemon juice

2 tablespoons of Feiny’s Rub Chesapeake Bay Rub, or your favorite seafood seasoning

½ cup of crushed crackers

1/3 cup of mayonnaise

1 cup of salt and pepper potato chips, crushed

½ cup of diced dill pickle

1 cup of French onion dip

½ cup of sour cream


Preheat oven to 400 degrees.

Place celery and red bell pepper in a medium size skillet with butter. Cook over medium heat until softened. When vegetables have slightly cooled, add them to a medium size mixing bowl along with crab meat, green onion, key lime juice, lemon juice, Chesapeake Bay Seasoning, crackers and mayonnaise. Gently combine with a large spoon.

Form crab mixture into 2 inch balls. Place crushed chips on a plate. Roll crab balls into chips until well coated. Place onto a parchment lined baking sheet. Bake for 20 minutes or until golden brown.

To create dip, combine dill pickle with French onion dip and sour cream in a bowl. Stir until combined. Serve dip with Chevron Crab cakes for the perfect football party recipe!





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