Shirley’s Original Crab Cakes

Ingredients

8 oz. Phillips Crab Meat
1/2 tsp. Phillips Seafood Seasoning
1 egg
1 tsp. Worcestershire sauce
1/8 tsp. ground mustard
1 Tbsp. Hellmann’s mayonnaise
1/2 tsp. lemon juice
1 1/2 tsp. mustard
1 1/2 tsp. melted butter
1/2 tsp. parsley flakes
1/4 c. breadcrumbs or Ritz crackers, finely crushed
2 Tbsp. vegetable oil (if pan frying)

Please click through for info on safe handling of crab meat.

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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