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Jumbo Lump Premium Crab Cakes

This recipe gives a rich and buttery twist to our much-loved regional delicacy!


Click on the number of stars to rate the recipe
Rating: 3/4 (77 vote cast)

Yield: Approximately 6 crab cakes servings

INGREDIENTS
½ lb. Phillips Backfin Crab Meat
1 lb. Phillips Jumbo Lump Crab Meat
¼ C. chopped parsley
¾ C. Ritz crackers, crushed
1 large egg
¾ tsp. Worcestershire sauce
¾ tsp. lemon juice
¾ tsp. seafood seasoning
¾ tsp. Dijon mustard
½ C. mayonnaise
PREPARATION INSTRUCTIONS
    1. Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl.
    2. Place the crab meat, parsley, and Ritz crackers into a separate bowl. Mix very lightly to combine.
    3. Add the wet ingredients to the crab mixture and combine lightly.
    4. Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides.

REVIEWS (5)

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From Roseann

Love this recipe!!! The Best

Was this review helpful? YES (1390 users found this review helpful)
From Lynell

These crab cakes are so delicious.

Was this review helpful? YES (810 users found this review helpful)
From Kayla

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 crabcakes!

Was this review helpful? YES (789 users found this review helpful)
From tammi

Just deeelicous! I have received nothing but compliment after compliment on how good these crab cakes are. I recommend freshly squeezed lemon juice, fresh parsley and I used old bay seasoning.

Was this review helpful? YES (728 users found this review helpful)
From Lena

These are delicious! The only recipe I make because there's next to no fillers - it's all jumbo crab meat! I use more than the 3/4 tsp of Old Bay (more like 2 tsp) and it really adds a zing.

Was this review helpful? YES (138 users found this review helpful)
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