A great appetizer for entertaining – always the first to disappear. Perfect for doing ahead, as the crab cakes freeze well.
Recipe created by Grace V. from Westport, CT for the 2020 Phillips Recipe Challenge.
1 lb. Phillips Crab Meat, lump preferred
3 Tbsp. olive oil
1 cup small minced onion (1 medium onion)
1 cup small minced celery (3-4 stalks)
1 ½ Tbsp. fresh thyme, divided
1 tsp. Old Bay seasoning
½ tsp. salt
½ tsp. pepper
½ tsp. smoked paprika
1 cup panko, divided
1 large egg
¼ cup mayonnaise
1 Tbsp. Dijon mustard
1 tsp. horseradish
1 tsp. Worcestershire sauce
1 Tbsp. lemon juice
2 seedless cucumbers, ¼” slices
olive oil spray
Wasabi Mayonnaise
1 tsp. wasabi powder
1 tsp. lemon juice
¼ cup mayonnaise
Try your hand at the original crab cake recipe first used at Phillips Crab House in Ocean City, MD, in 1956.
View the recipeWith the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.
View the recipe