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!