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!
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appetizer, Main Course
Cuisine American
- 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
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!
- 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.
Keyword Crab Cakes, Maryland Crab Cakes, Phillips crab cakes