These Phillips Maryland-style crab cakes are made with lump crab meat, breadcrumbs, and a few other simple ingredients. Serve them as an appetizer, snack, or main course!
Feel free to serve these Phillips crab cakes with remoulade sauce, tartar sauce, or with just a lemon wedge. If you enjoyed these crab cakes then you’ll definitely love these!
Why You’ll Love This Recipe
- The crab cakes are made with real crab meat, are loaded with flavor, and are super easy to make.
- You can freeze them for up to 3 months and reheat them in the air fryer when you’re ready to eat!
- They are so much tastier than the ones you get at a restaurant and much more economical.
Ingredient Notes
- Crab Meat – I highly recommend using the Phillips brand for this recipe because it’s such good quality! However, feel free to use any type of lump crab meat you can get your hands on.
- Philips Seafood Seasoning – A must when making crab cakes. It adds amazing flavor!
- Breadcrumbs – Panko or crushed ritz crackers work for this recipe. Avoid saltine crackers because they’re very salty and so is the Philips seafood seasoning. Using both saltine crackers and Phillips seafood seasoning can turn your crab cakes a little salty.
How To Make
- Add all of the ingredients except for the crab meat to a large bowl and mix until well combined.
- Fold in the crab meat gently, cover, and refrigerate for at least 20 minutes.
- Form the mixture into even-sized patties, pressing them together so they’re compact.
- Fry in a skillet with oil for 5-6 minutes on each side or until the crab cakes reach an internal temperature of 165 degrees F.
- Serve with lemon wedges and enjoy!
Top Tips For The Perfect Phillips Crab Cakes
- If the crab mixture is too moist, add more breadcrumbs. If the mixture is too dry, feel free to add more mayo.
- Carefully flip the crab cakes using a spatula so they don’t fall apart.
- Don’t have lemons on hand? Use lime wedges.
Storing Leftovers
Allow the crab cakes to cool completely then transfer them to an air-tight container and refrigerate for up to 2 days.
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Maryland Style Crab Cakes
These Phillips Maryland-style crab cakes are made with lump crab meat, breadcrumbs, and a few other simple ingredients. Serve them as an appetizer, snack, or main course!
Ingredients
- 8 ounces lump crab meat
- ½ teaspoon Phillips seafood seasoning
- 1 egg
- 1 teaspoon Worcestershire sauce
- ⅛ teaspoon grain mustard
- 1 tablespoon Hellman's mayo
- ½ teaspoon lemon juice
- 1 ½ teaspoon mustard
- 1 ½ teaspoon melted butter
- ½ teaspoon parsley flakes
- ¼ cup breadcrumbs or crushed ritz crackers
Instructions
- Add all of the ingredients except for the crab meat to a large bowl and mix until well combined.
- Fold in the crab meat gently, cover, and refrigerate for at least 20 minutes.
- Form the mixture into even-sized patties, pressing them together so they're compact.
- Fry in a skillet with oil for 5-6 minutes on each side or until the crab cakes reach an internal temperature of 165 degrees F.
- Serve with lemon wedges and enjoy!
Notes
- If the crab mixture is too moist, add more breadcrumbs. If the mixture is too dry, feel free to add more mayo.
- Carefully flip the crab cakes using a spatula so they don’t fall apart.
- Don’t have lemons on hand? Use lime wedges.
Tried this recipe?Let us know how it was!
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