Maryland Crab Cake Recipe: Phillips Style
Learn to make authentic Maryland crab cake recipe Phillips following our guide on ingredients and methods for a genuine flavor.
Ingredients
- 1 pound Jumbo lump crab meat Fresh preferred
- 1/4 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning A Maryland staple
- 2 tablespoons Fresh parsley Chopped
- 1/2 cup Crackers Crushed
- 1 whole Egg Beaten
- 2 tablespoons Butter or oil For frying
Instructions
- Prepare the Crab Meat: Gently pick through the jumbo lump crab meat to remove any shells or cartilage. Be careful not to break the lumps of crab.
- Mix the Ingredients: In a large mixing bowl, combine the crab meat with the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and crushed crackers. Add the beaten egg to bind everything together. Stir gently, ensuring the crab remains intact
- Form the Patties: Divide the mixture into equal portions and shape them into patties, about 3-4 inches in diameter.
- Chill the Patties: Place the patties on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes to help them hold their shape while cooking.
- Cook the Crab Cakes: Heat butter or oil in a skillet over medium heat. Once the oil is hot, add the crab cakes and fry them for 3-4 minutes on each side or until golden brown and crispy.
- Serve the crab cakes hot, optionally with a wedge of lemon, tartar sauce, or remoulade for extra flavor.
Notes
Ensure you utilize fresh high-quality crab meat for optimal results. If jumbo lump crab is unavailable use high-quality canned crab as an alternative. Refrigerating the patties prior to cooking aids in maintaining their shape. For a crispier texture lightly brush the cakes with butter before frying.