Recipes and Cooking Tips
Recipe Center

Shirley Phillips Crab Cakes
Yield: 2 - 4 crab cakes

Write Review | Read Reviews (39)
Click on the number of stars to rate the recipe
Rating: 3/4 (676 vote cast)
Ingredients

8oz. Phillips Crab Meat
½ tsp. Phillips Seafood Seasoning
1 egg
1 tsp. Worcestershire sauce
1/8 tsp. dry mustard
1 Tbsp. mayonnaise
½ tsp. lemon juice
1 ½ tsp. mustard
1 ½ tsp. melted butter
½ tsp. parsley flakes
¼ c. breadcrumbs or Ritz crackers, finely crushed


Preparation Instructions

In a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break up the lumps. Shape into cakes. Pan fry or bake at 375°F degrees for 12-15 minutes or until evenly brown on each side and reaches an internal temperature of 165 degrees.


Recipe Source

Phillips Original Recipe

From R

I made these for the first time tonight. Had to make a couple of minor changes as I didn't have the exact ingredients. Phillips Seasoning - Old Bay Dried Mustard - Regular Mustard Breadcrumbs - Only had Italian breadcrumbs, which have some seasoning in them. Probably would have been better with plain. Family really enjoyed them. My daughter thought they were a bit "spicy" but I didn't taste it. Was very happy with the outcome. Made with 16oz crab and double the above recipe into 6 jumbo cakes. Baked, then finished in the pan with a bit of olive oil for crispiness. Very Good, will make again.

Was this review helpful? YES (2147 users found this review helpful)
From John

I have tried a number of times to cook crab cakes but they always fell apart and were less than good. But when I followed Shirley Phillips' recipe it worked excellently and the crab cakes were delicious.

Was this review helpful? YES (2091 users found this review helpful)
From Nancy

These are the best crab cakes I have made. Always come out perfect! This is the first recipe I had seen to bake the crab cakes and would recommend this method to everyone.

Was this review helpful? YES (1820 users found this review helpful)
From Zackery

This recipe is Awesome! Wanna impress your friends... this is how! Love It!

Was this review helpful? YES (1673 users found this review helpful)
From Win

The recipe I used was on the 1 pound container, slightly different than this one. The biggest difference is that the container recipe called for one pound of crab and one egg. This one is for 1/2 pound of crab with one egg. They turned out great & I think that the 'extra egg' would be good in that I felt that the cakes could use a little more 'glue' to hold it together better. I made them more as an appetizer, getting 18 from the pound container. I also baked them on a buttered cookie sheet. Mm! Mm! Good!

Was this review helpful? YES (1669 users found this review helpful)
From Paul

I have made the recipe from the container for years and they always come out wonderful. I use Italian seasoned bread crumb and after the cakes are formed I coat them with additional breadcrumb. Also Old Bay seasoning is a good substitute for the Phillips seasoning.

Was this review helpful? YES (1657 users found this review helpful)
From Mary

Great Recipe!!!! Granddaughter and I made these last night. She lives in Maryland and is use to Good Crab Cakes! We were at the Md. Beach last week and tried at least 4 different places for Crab Cakes and were disappointed. These were by far the best! I omitted the butter and used a pound of Crab meat. Spices were just right for her, she is 12yrs and I sprinkled Old Bay on top of mine. Baked for about 12-15 min and broiled the last five minutes. Awesome!!!

Was this review helpful? YES (1574 users found this review helpful)
From arthur

This is the Original and it is the best crab cake recipe, ever. Simple and easy to fix. You can jazz it up any of nine ways from Sunday and you'll come right back to this tried and true recipe. It is a family jewel for my family. Enjoy!

Was this review helpful? YES (1565 users found this review helpful)
From Susan

This is the only recipe I use for crab cakes! I use an old-fashioned ice cream scooper and then flatten them so they are uniform in size.

Was this review helpful? YES (1526 users found this review helpful)
From Mary

Have used this recipe for years. Sometimes I'll add a little finely chopped sweet red pepper or a finely chopped shallot. Makes great mini cakes too. I usually put panko crumbs on the outside of the cakes before frying for a nice, crispy brown crust. Yummy!

Was this review helpful? YES (1333 users found this review helpful)
From joni

I make these for all our special dinners. one trick form the patties and refrigerate for a couple of hours before cooking. they will hold together better. Also I add a dash of dry sherry to the mix. So Good.

Was this review helpful? YES (1257 users found this review helpful)
From Patty

I've been looking for a relatively low-cal crab cake recipe that is mostly crab meat for a long long time. This recipe fits the bill nicely. I substituted fat free mayonnaise and added a little hot sauce and grated onion. Baked crab cakes held together well and were delicious! Two cakes, paired with a veggie worked for my weight loss diet also.

Was this review helpful? YES (1244 users found this review helpful)
From Cindy

The best crab cakes ever! Always perfect. Always a hit. You can't go wrong with this recipe. Tweek it to your liking. You won't be disappointed.

Was this review helpful? YES (1241 users found this review helpful)
From Greg

I have made these a number of times and they have always turned out great even though am not normally fussy about the amounts of the ingredients. The only two times I was a little disappointed was when I added a little too much mustard and the time I used bread crumbs instead of Ritz crackers. I normally bake them which is easier, but I like them a little better when I pan fry in butter. I combine with Cajun Remoulade to make a great crab cake sandwich.

Was this review helpful? YES (1162 users found this review helpful)
From JOANNA

EXCELLENT EXCELLENT EXCELLENT CRAB CAKES

Was this review helpful? YES (992 users found this review helpful)
From Harry

I haven't made these yet, but on my way through Charlotte I had Mrs. Phillips' crab cakes at a restaurant & they were delicious! I'm going to make this recipe tonight.

Was this review helpful? YES (946 users found this review helpful)
From Ruth

I always use this recipe - there is no better one.

Was this review helpful? YES (814 users found this review helpful)
From Rachel

This is the BEST recipe for Crab cakes-EVER! My family loves them and they're always a "hit". I'm making them today for my husband for Father's Day (his request!!) I do let the crabmeat drain a little and then lightly mix (in a large bowl) the breadcrumbs (I also use Italian style) in with the crab, being careful to keep the crab "lump". I then let that sit while in a separate bowl I whisk together the other ingredients. Then I pour them over the crab mixture and gently fold together. Pan fry with a little olive oil approximately 5 minutes on each side. DELISH!

Was this review helpful? YES (812 users found this review helpful)
From Loren

I've been using this recipe for years! It's truly the best!

Was this review helpful? YES (802 users found this review helpful)
From Alan

This recipe is killer!!! It's easy to prepare and crab cakes ALWAYS are amazing every time. Whenever I serve them they disappear very quickly. I also used the same recipe to make crab sliders. They also disappear fast.

Was this review helpful? YES (797 users found this review helpful)
From Ruth

I always bake these in the oven instead of frying. This recipe is perfect.

Was this review helpful? YES (788 users found this review helpful)
From Cheryl

I have used this recipe for years and everyone who eats them raves they are the best! For low carb diets, substitute grated Parmesan cheese for bread crumbs. Refrigerate awhile before making into cakes as they'll hold better.

Was this review helpful? YES (788 users found this review helpful)
From tissie

Last night I used Texas Blue Crabs and made the Shirley Phillips recipe for crab cakes. They were delicious. Thank you!

Was this review helpful? YES (782 users found this review helpful)
From Diane

My dad retired from McCormick & Company. I always used the crab cake recipe in the McCormick cookbook, until I tried Shirley Phillips' recipe. It is fantastic. No one believes that I made them. Total restaurant quality. Definitely excellent Maryland carbcakes. I will never go back. Thank you. I always make them for company and take them to my Mom in the nursing home, and to her nurses. They never take off on the weekend when they know I'm coming with the jumbo lump Phillips crabcakes. Thank you!!!

Was this review helpful? YES (782 users found this review helpful)
From Barb

This is my go to recipe I have used for several years! These are the best crab cakes I've ever had! I fry them in a little bit of oil to get the outsides a nice golden brown and then finish baking in the oven. I HIGHLY recommend this recipe!! Note: I use Old Bay Seasoning and fresh parsley.

Was this review helpful? YES (771 users found this review helpful)
From Tom

When I make these I use italian breadcrumbs, yellow mustard with horseradish, Old Bay seasoning, and two eggs. I bake them in mini-muffin pans sprayed with canola oil so they don't stick. The muffin pans provide the perfect shape. They actually take about 30 minutes to cook. They make excellent appetizers. I serve them with lemon or lime based sauces and everyone loves them.

Was this review helpful? YES (771 users found this review helpful)
From R

Boring! I love crab cakes, but not these...sorry.

Was this review helpful? YES (733 users found this review helpful)
From Cheryl

Made this recipe by doubling it for 1 lb. of lump crab. Does much better with the two eggs rather than the 1 on the package. Very yummy and the cakes stay together better with the two eggs. Recipe is a keeper!

Was this review helpful? YES (647 users found this review helpful)
From Dawn

I would never order crab cakes out because Phillips recipe is the best! I make them all the time and everyone loves them!

Was this review helpful? YES (643 users found this review helpful)
From Derek

Wish i would have added crab meat before breadcrumbs, mixture sort of stuck together. Hard to get it spread evenly once i put meat in.

Was this review helpful? YES (599 users found this review helpful)
From Traci

This, by far, is the best crab cake I have ever had. My mother is a crab cake nut. Every time we see each other, she insists I make them. My family thinks I'm such a chef. Lol!

Was this review helpful? YES (593 users found this review helpful)
From Troy

This recipe is awesome! I've tried plenty of others but this beats all. Only added extra ingredients were sauteed onion, fresh garlic and celery.

Was this review helpful? YES (589 users found this review helpful)
From Jim

I never got Mom's crab cake recipe before she passed, but I'm betting it was really close to this recipe. Outstanding flavor and they held together nicely. I used Old Bay and coated the cakes in Panko bread crumbs. Fried on super hot skillet for 5 minutes per side. Thanks for a great recipe.

Was this review helpful? YES (588 users found this review helpful)
From Laurie A.

Tasted ok, but I can't give a complete review as I followed the recipe but added several of my own touches. I will cut down on the mustard or leave out as it had too much of a mustard taste.

Was this review helpful? YES (501 users found this review helpful)
From Bob

My favorite crab cakes in the world are from Phillips Restaurant at the Inner Harbor, Baltimore. I always try them at other restaurants, and nobody else's can match theirs! The problem is that I don't get to Baltimore nearly enough. Mrs. Phillips recipe from the canned crab is absolutely identical (and this recipe on their web site is identical, other than the ratio of egg to crab). I would not change anything, because you do not tamper with perfection. It is essentially crab with a tiny bit of filler to hold the crab together. It's true that it might stick together a bit better with more filler, but I wouldn't change perfection. I also saute the cakes in olive oil, which I believe would be juicier than baking them, and not unhealthful, since I use only olive oil.

Was this review helpful? YES (109 users found this review helpful)
From Nicole

My first time making crab cakes and they were DELICIOUS!!!! I can not wait to make them again. EXCELLENT RECIPE!

Was this review helpful? YES (106 users found this review helpful)
From Susie

I always use this recipe for crab cakes. They always turn out well and very delicious! Love this recipe but I will try cooking them in a muffin pan the next time family comes over! Thanks for the added tips!

Was this review helpful? YES (102 users found this review helpful)
From Karen

For my gluten free friends out there . . . substitute crushed corn chex for the bread crumbs. Virtually no taste difference. This is the best crab cake recipe EVER!

Was this review helpful? YES (32 users found this review helpful)
From Denise

Have used this recipe for years. Works great every time. I double it to have enough for dinner. I do chill the cakes for about an hour before pan frying and it helps them hold their shape better. I also coat them with a little flour to give a bit crispier outside. I love crabcakes with not too much filler and these fit the bill perfectly.

Was this review helpful? YES (4 users found this review helpful)
Add Your Review (Will not be posted immediately)
First Name
Last Name
Email Address
Last Name and Email Address will not be displayed with your review
Yes! Sign me up for the free Phillips monthly newsletter. Coupons, recipes & more!
Date of Birth:
ZIP Code:
Date of birth and zip code are required for newsletter signup.
Review