This recipe is a savory smooth twist on a Phillips classic from our resident Crabologist, Donald! The buttery taste of the Classic Ritz crackers complements the flavorful crab meat. Best of all, this crab cake is accented with a creamy aioli with hints of tangy and zesty flavors!
1 lb. Phillips Crab Meat
1/2 c. Ritz crackers, crushed
1 Tbsp. mustard, preferably Gulden’s
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
2 Tbsp. Hellmann’s mayonnaise
1 Tbsp. mustard
lemon zest to taste
salt and pepper to taste
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.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
Developed by our founder Shirley Phillips, this is the original crab cake recipe first used in Phillips Crab House in Ocean City, MD in 1956, and is the same recipe used in Phillips Seafood Restaurants today.