Phillips Crab Cakes

Nutriscore Rating: 64/100

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!

Recipe Information

• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 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

9 steps

1. In a large bowl, gently pick through the crabmeat to remove any shells without breaking up the lumps.

2. In a small mixing bowl, whisk together the mayonnaise, Dijon mustard, egg, lemon juice, Worcestershire sauce, Old Bay seasoning, and chopped parsley.

3. Add the wet mixture to the crabmeat and gently fold to combine without breaking apart the lumps.

4. 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.

5. 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.

6. 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.

7. Cook the crab cakes for 3-4 minutes per side, until golden brown and heated through.

8. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.

9. Serve warm with lemon wedges, tartar sauce, or a remoulade of your choice.

Nutrition Facts

1 serving (178.3g)

Calories		405
% Daily Value*
Total Fat		28.0 g	36%
	Saturated Fat	4.3 g	21%
	Polyunsaturated Fat	8.4 g
Cholesterol		145 mg	48%
Sodium		764 mg	33%
Total Carbohydrate		11.8 g	4%
	Dietary Fiber	0.5 g	2%
	Total Sugars	1.2 g
Protein		25.8 g	52%
Vitamin D		1.9 mcg	10%
Calcium		101 mg	8%
Iron		2.0 mg	11%
Potassium		412 mg	9%

*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.

Source of Calories

Fat: 1005 cal (62.5%%)

Protein: 414 cal (25.8%%)

Carbs: 188 cal (11.7%%)