Rod ‘n' Reel Restaurant
In 2011, Rod ’n’ Reel Restaurant celebrates its 65th year. For all its changes it hasn’t changed so much. You’ll have the same far horizon your grandparents did with nothing between you and the Eastern Shore but water, sky and boats.
The Donovan family hasn’t changed grandfather Wesley Stinett’s philosophy, either, making Rod ’n’ Reel a place where you feel like you’re on vacation.
Food comes first in a Dining Guide.
Food at Rod ’n’ Reel’s weekend brunch is so hearty and tasty that you won’t need to eat the rest of the day. At lunch and dinner, broad Bay views make you think fish. You’ll find plenty on Rod ’n’ Reel’s menu — crustaceans, shellfish and finfish — in original as well as traditional preparations. Meat-eaters are not left out. Rod ’n’ Reel chefs take it as their special challenge to make every dish so appetizing that you’ll be tempted to leave the fish in the Bay.
In 65 years, Rod ’n’ Reel has changed with the times to master the art of good times for each new generation.
Rod ‘n’ Reel Crabcakes
1 lb. colossal blue crab meat, all shell removed
3/4 cup Hellmans mayonnaise
1 tbs. Dijon mustard
1 tbs. Lemon juice
1 tbs. Old Bay seasoning
3/4 cup Panko breadcrumbs
Combine mayonnaise, mustard, lemon juice, Old Bay and egg in mixing bowl. Add bread crumbs and mix thoroughly. Fold in the crabmeat carefully so as not to lose the large lumps. Make five cakes by hand.
You may now, bake, deep fry, sauté, or broil them until they reach 140 degrees internally.