Phillips Crab Cake Recipe
Authentic Phillips crab cakes: jumbo lump crab, Old Bay seasoning, crispy & tender. Ready in 30 mins! A Chesapeake Bay classic for seafood lovers
Ingredients
- 1 lb fresh jumbo lump crab meat Phillips brand recommended, drained
- ⅓ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 large egg lightly beaten
- 2 tbsp fresh parsley finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1½ tsp Old Bay seasoning
- ½ tsp lemon zest
- 2 tbsp unsalted butter or olive oil for frying
- Salt and pepper to taste
Instructions
- Prep the Crab: The crab meat is carefully picked through to remove any shells, ensuring only tender chunks remain.
- Mix Gently: In a large bowl, mayonnaise, egg, Worcestershire, Dijon, Old Bay, lemon zest, salt, and pepper are whisked. Panko and parsley are folded in.
- Combine with Crab: The crab meat is added last and gently tossed to coat. Overmixing is avoided to preserve lumps.
- Shape Patties: Using a ½-cup measure, 6 patties (1-inch thick) are formed. Chilling for 30 minutes firms them up.
Cook to Golden Perfection:
- Pan-Seared Method: Butter is melted in a skillet over medium heat. Patties are cooked 4–5 minutes per side until crispy.
- Baked Method: Patties are baked at 375°F for 15–18 minutes on a parchment-lined sheet.