Phillips Crab Cakes
Elevate your seafood dining experience with these irresistibly golden, restaurant-worthy Phillips Crab Cakes, featuring the delicate sweetness of jumbo lump crabmeat as the star ingredient. This classic recipe seamlessly blends creamy mayonnaise, zesty Dijon mustard, a hint of citrusy lemon, and the bold flavors of Old Bay seasoning, creating a perfectly balanced taste. Panko breadcrumbs add just the right amount of texture, while fresh parsley brightens every bite. With minimal prep time and a quick sear in a skillet, these crab cakes are both simple and sensational. Serve them warm with a dollop of tartar sauce or a tangy remoulade for an elegant appetizer or main course that will impress your guests. Perfect for seafood lovers searching for an authentic, easy crab cake recipe at home!
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Recipe Information
Ingredients
- 1 pound jumbo lump crabmeat
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons parsley, chopped
- 0.5 cup panko breadcrumbs
- 0.25 cup vegetable oil
Instructions
In a large bowl, gently pick through the crabmeat to remove any shells without breaking up the lumps.
In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, and chopped parsley.
Add the wet mixture to the crabmeat and gently fold to combine without breaking apart the lumps.
Gradually sprinkle the panko breadcrumbs into the mixture while gently folding. Use just enough breadcrumbs to help bind the ingredients, ensuring the cakes don’t become too dry.
Divide the mixture into 8 portions and form each into a compact patty, about 3 inches in diameter. Place the patties on a tray and refrigerate for at least 30 minutes to firm up.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, carefully add the crab cakes to the skillet, cooking in batches if necessary to avoid crowding the pan.
Cook the crab cakes for 3-4 minutes per side, until golden brown and heated through.
Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve warm with lemon wedges, tartar sauce, or a remoulade of your choice.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.2 g | 148% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 2738 mg | 119% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 2.9 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 379 mg | 29% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1800 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
