Jumbo Lump Premium Crab Cakes

Made with a premium blend of Jumbo Lump and Lump Crab, these succulent, flavorful crab cakes feature whole pieces of unbroken meat. Don’t forget the Ritz Crackers for a rich and buttery taste!

Jumbo Lump Premium Crab Cakes

“I have been making these for years, and have always had family and friends tell me they are the best…” Read more

Ingredients

1/2 lb. Phillips Lump Crab Meat
1 lb. Phillips Jumbo Lump Crab Meat
1/4 c. chopped parsley
3/4 c. Ritz crackers, crushed
3/4 tsp. Worcestershire sauce
3/4 tsp. lemon juice
3/4 tsp. Phillips Seafood Seasoning
3/4 tsp. Dijon mustard
1/2 cup Hellmann’s mayonnaise
1 large egg

Cooking Instructions

  • Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard and mayonnaise in a bowl.
  • Place the crab meat, parsley and Ritz crackers into a separate bowl. Mix very lightly to combine.
  • Add the wet ingredients to the crab mixture and combine lightly.
  • Portion into 5-ounce cakes and pan fry or bake at 375°F for 12-15 minutes or until evenly browned on both sides and cakes reach an internal temperature of 165° F.

Reviews

I have been making these for years, and have always had family and friends tell me they are the best they have ever eaten. The only change I make is instead of Ritz crackers, I use Keebler butter toasted crackers. These are wonderful crab cakes!

Always make them with Italian breadcrumbs – yum!

I am going to prepare the crab cakes for dinner tonight. Looks so delicious!