Sunday, February 5, 2012

Phillips Crab Cakes

I am usually very open to trying variations on recipes of all kinds, but there are some that I am absolutely unwilling to budge on.  Phillips crab cakes is one of them.  I was born in Maryland and there is a Phillips restaurant in the Baltimore harbor that catches and makes the best crab cakes of all time.  My dad has the recipe for these crab cakes (which is available on the Phillips crab can) and he makes them as a special treat every once in awhile.  They are filled with huge meaty pieces of crab which are the bulk of the cake instead of breading and other flavorings.  And they are delicious.  And healthy, which as you well know, are crucial pieces of my eating process.

It's best to use jumbo lump crab meat, preferably Phillips brand, but it isn't always available.  Either way, get the highest quality you are able for this dish.  It showcases the crab and you want it to shine!  Also, while crab is more expensive, you could make this meal for a nice dinner instead of going out one evening.  The majority of the ingredients you probably already have in your home, which is always lovely.  I am a huge fan of keeping my pantry, fridge, and freezer stocked full of things I know I'll use eventually.  That way, when I'm tired and don't want to fuss with a huge meal, I can just throw something together with ease that is full of my favorite ingredients.

I digress.  Crab cakes.  In a large mixing bowl combine one egg, two teaspoons of Worcestershire sauce,  1/4 teaspoon of dry mustard, two tablespoons mayonnaise, one teaspoon of lemon juice, one tablespoon of yellow mustard, one tablespoon of melted butter, one teaspoon of parsley flakes, one teaspoon of Old Bay Seafood seasoning and one half cup unseasoned bread crumbs.  If you aren't a fan of using mayonnaise except on rare occasions, like me, fear not because there isn't a strong mayo flavor in this dish.  Also, you can find Old Bay Seafood seasoning at many specialty grocery stores including The Spice House.  Mix everything together and then carefully fold in one pound of jumbo lump crab meat, being careful not to break the meat too much.

Separate the mixture into four large patties and bake at 375 degrees for 12 - 15 minutes until the internal temperature reads 165 degrees.  (If you're in the market for a high quality meat thermometer may I recommend the Thermapen.  It is an incredibly accurate product and extremely easy to read.)

Traditional crab cake accompaniments include apple sauce and cole slaw, but you could also serve it with an iceberg salad if you don't like cole slaw.

These are so incredible because they are filling but don't leave you feeling uncomfortable.  They are loaded with lean protein and the filler is not so unhealthy that it defeats the purpose of eating the crab.  Try it out!  It'll leave you happy I promise!

Phillips Crab Cakes
1 pound crab meat, picked over for shells
1 large egg
2 teaspoons Worcestershire sauce
1/4 teaspoon dry mustard
2 tablespoons Mayonnaise
1 teaspoon lemon juice
1 tablespoon yellow mustard
1 tablespoon melted butter
1 teaspoon parsley flakes
1 teaspoon Old Bay Seafood seasoning
1/2 cup unseasoned bread crumbs


  1. I how I love crab cakes. Born in Baltimore, and raised just 30 minutes north, I had no choice :) I use the same recipe!!

  2. I know zilch about buying good crabmeat that isnt fresh and then boiled/shelled -- do you use phillips brand frozen in shell or out of shell or something else? super curious! <3

    these look fantastic!!!

  3. It's the best recipe I don't think I'll ever use another :)

    Jenn, I use the Phillips brand from a can (purchased in the refrigerated section of the fish departments) at the grocery store. I always buy the Phillips brand when I can because I know it's a high quality product, but if it isn't available any crab that is canned (or in a plastic container) and refrigerated is probably fine. I also just discovered your blog today maybe five minutes before you posted on mine and absolutely love it!