Jumbo Lump Crab Cakes

Ingredients

1 lb. Phillips Crab Meat
(mix of Jumbo Lump & Lump recommended)
1 egg
2 tsp. Worcestershire sauce
1/4 tsp. ground mustard
2 Tbsp. mayonnaise
1 tsp. lemon juice
1 Tbsp. mustard
1 Tbsp. melted butter
1 tsp. parsley flakes (or 1 Tbsp. fresh)
1 tsp. Phillips Seafood Seasoning
1/2 C. breadcrumbs
4 Tbsp. vegetable oil (if pan frying)

Cooking Instructions

• In a large mixing bowl, combine all ingredients except for crab meat and breadcrumbs.
• Gently fold the crab meat into the wet mix, being careful not to break up any lumps.
• Add the breadcrumbs and gently toss to combine throughout.
• Shape into cakes.
• For best results, allow the crab cakes to rest in the refrigerator for up to an hour before cooking.
• Pan fry for 5 minutes per side, or bake at 375°F for 12-15 minutes until evenly browned on each side and cakes reach an internal temperature of 165°F.

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