crab cakes

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Servs: 3   Prep: 10m   Cook: 15m  

This crab cake recipe offers up hefty chunks of meet. This original recipe was developed by founder Shirley Phillips in 1956 and is the same traditional crab cake recipe used in all Phillips Seafood Restaurants today.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   1 lb. Phillips Crab Meat 1 lb. Phillips Crab Meat
•   1 egg 1 egg
•   2 tsp. Worcestershire sauce 2 tsp. Worcestershire sauce
•   1/4 tsp. dry mustard 1/4 tsp. dry mustard
•   2 Tbsp. mayonnaise 2 Tbsp. mayonnaise
•   1 tsp. lemon juice 1 tsp. lemon juice
•   1 Tbsp. mustard 1 Tbsp. mustard
•   1 Tbsp. melted butter 1 Tbsp. melted butter
•   1 tsp. parsley flakes 1 tsp. parsley flakes
•   1 tsp. Phillips Seafood Seasoning 1 tsp. Phillips Seafood Seasoning
•   1/2 cup breadcrumbs 1/2 cup breadcrumbs

Instructions

1. In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry or bake at 375 degrees F for 12-15 minutes or until evenly brown on each side and reach an internal temperature of 165 degrees F.

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Nice One!

Louise Marziani February 26

Thought this recipe was cool and just wanted to let you know.i try it on last friday my family love it thanks a lot

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I'll Try It

Cari G. October 25

sounds really good i will try this weekend...:)

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I'll Try It

tooran K August 25

i am going to use this recipe tomorrow..it sounds great!!!

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Note From The Chef

Sean Shadmand August 07

Makes 6 Crab Cakes.

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