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Shirley Phillips Crab Cakes
Yield: 2 - 4 crab cakes

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Rating: 3/4 (664 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.

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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.

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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.

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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!

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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.

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From Zackery

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

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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!!!

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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!

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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.

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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!

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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.

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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.

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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.

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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.

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From JOANNA

EXCELLENT EXCELLENT EXCELLENT CRAB CAKES

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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.

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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!

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From Ruth

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

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From Loren

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

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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.

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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 (654 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.

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From Ruth

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

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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!!!

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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.

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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.

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From R

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

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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!

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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!

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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.

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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.

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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.

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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!

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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.

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