Description
This Phillips crab cake recipe delivers authentic Maryland-style flavor with lump crab meat, Old Bay seasoning, and minimal filler for a perfect balance of taste and texture. Whether pan-fried for a crispy crust or baked for a lighter option, these crab cakes are easy to make and packed with delicious seafood goodness. Serve them with coleslaw, tartar sauce, or a squeeze of fresh lemon for a classic Chesapeake Bay experience!
Ingredients
Scale
- 1 lb lump crab meat (preferably jumbo lump)
- 1/2 cup mayonnaise
- 1 egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- 1/2 cup cracker crumbs or panko breadcrumbs
- 2 tbsp butter or oil (for frying)
- Lemon wedges & tartar sauce (for serving)
Instructions
- Prepare the Crab Meat – Pick through the lump crab meat to remove any shell fragments. Be gentle to keep the crab pieces intact.
- Mix the Ingredients – In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice.
- Fold in the Crab & Breadcrumbs – Gently mix in the crab meat and cracker crumbs, being careful not to break up the lumps.
- Form Crab Cakes – Shape the mixture into 4-6 patties, about ¾-inch thick. Place them on a parchment-lined tray.
- Chill for 30 Minutes – Refrigerate the crab cakes for at least 30 minutes to help them hold their shape while cooking.
- Cook the Crab Cakes –
- Pan-Fry: Heat 2 tbsp butter or oil in a skillet over medium heat. Cook for 3-4 minutes per side until golden brown.
- Bake: Preheat oven to 375°F (190°C). Bake for 15-18 minutes, flipping once halfway through.
- Serve & Enjoy – Serve warm with lemon wedges, tartar sauce, or a fresh salad.
Notes
- For extra crispiness, finish the crab cakes under the broiler for 1-2 minutes after baking.
- Gluten-Free Option: Use gluten-free panko or crushed almond flour as a breadcrumb substitute.
- Low-Carb/Keto Version: Replace breadcrumbs with crushed pork rinds or Parmesan cheese.
- Spicy Maryland-Style: Add ½ tsp cayenne pepper or hot sauce for extra heat.
- Storage Tip: Leftover crab cakes can be refrigerated for 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Fried or Baked
- Cuisine: Maryland, American Seafood
Nutrition
- Serving Size: 1 crab cake
- Calories: 210 kcal
- Sugar: 0.5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 85mg
Keywords: Phillips crab cake recipe, Maryland crab cakes, authentic crab cakes, lump crab meat crab cakes, easy homemade crab cakes, best seafood crab cakes, Old Bay crab cakes, crispy crab cakes