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Ingredients

1 lb. Phillips Crab Meat
1/2 c. Ritz crackers, crushed
1 Tbsp. mustard, preferably Gulden’s
1 egg
1 Tbsp. Hellmann’s mayonnaise
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh lemon juice
2-3 tsp. Worcestershire sauce
2 tsp. Phillips Seafood Seasoning
1 Tbsp butter
1 Tbsp. olive oil

Aioli:
2 Tbsp. Hellmann’s mayonnaise
1 Tbsp. mustard
lemon zest to taste
salt and pepper to taste

Cooking Instructions
  • Mix the above ingredients completely EXCEPT for the crab meat.
  • Gently fold crab meat into the mix being careful not to break or shred the meat. Do this by hand to maintain quality of meat.
  • Sauté patties in melted butter and olive oil over medium-high heat until golden brown on both sides.
  • Mix all aioli ingredients and serve on top of the crab cakes.

Recipe Tips:
If crab cakes seem too loose you can add more crackers or if they are too tight or stiff you can add more mustard, mayo or lemon juice, depending on your taste. Allow crab cakes to “set” in the refrigerator for at least an hour. This will really bring all the excellent flavors together and allow the ingredients to “set” and bind together. This will also help keep your crab cakes from breaking apart while frying or baking.

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Jumbo Lump Crab Meat

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