Skip menu to read main page content
Ingredients

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

Cooking Instructions
  • Make Wasabi mayonnaise ahead of time by making a paste of the wasabi powder and the lemon juice, then mixing in the mayonnaise. May be made the day of or day before and covered tightly and refrigerated.
  • Heat 3 tablespoons of olive oil in a sauté pan over medium heat and add onion and celery. Cook for about 10 minutes until softened, allow to cool and add in 1 tablespoon of thyme, Old Bay seasoning, salt, pepper and smoked paprika.
  • Add the Phillips Lump Crab Meat into a large bowl and add ½ cup of panko and cooled onions and celery.
  • Separately, beat together the egg, mayonnaise, mustard, horseradish, Worcestershire sauce and lemon juice and add to the crab mixture.
  • Shape mixture into small crab cakes, using a heaping tablespoon as a measurement. Using the remaining ½ cup panko, gently coat each side of the crab cakes and spray both sides with olive oil spray.
  • Place the crab cakes approximately 1” apart on a non-stick sheet pan or a sheet pan sprayed with cooking spray, and spray crab cakes lightly with olive oil spray.
  • Bake at 375°F until golden brown, approximately 10 – 12 minutes, gently turning the crab cakes half way through the baking time and spray other side with olive oil spray.
  • The crab cakes are done when heated in center and browned on both sides. Times may vary with different ovens. Do not over bake as this will result in a dry crab cake.
  • While the crab cakes are baking, prepare the cucumbers. Make slices ¼ thick and slice on a slight angle. To make the cucumber fancier, use a fork and run it longitudinally around the entire cucumber. This creates grooves around the cucumber and when sliced it looks notched.
  • Dollop ½ teaspoon Wasabi mayonnaise on each cucumber slice and top with a crab cake. Sprinkle the tops of the crab cakes with remaining fresh thyme and serve warm.
Featured Product
Lump Crab Meat

More Recipes

Dinner Is Served

Whether you're looking for classic crab cakes or Asian-inspired appetizers, we make seafood feasts a snap.

View our grocery products
From the Shore to Your Door

Phillips makes it easy to receive quality seafood from the name you've come to trust.

View Available Products