Phillips Crab Cakes Recipe

There are burgers and then there are burgers.

Phillips crab cakes recipe.

Recipes crab cakes shirley s original crab cakes. Gently fold in the crab meat being careful not to break the lumps. Gently fold in the crab meat being careful not to break up the lumps. Fold in crab meat.

Add the wet ingredients to the crab mixture and combine lightly. Either pan fry to golden brown or bake at 375 for 12 15 minutes. Mix very lightly to combine. We make our premium crab cakes with jumbo lump crab meat the prime crab meat available then add a touch of mayonnaise our secret blend of seasonings zesty lemon and.

Not for the faint of heart these gourmet cheeseburgers are cheesy overloaded with mouth watering toppings and sandwiched between buttery perfect buns. Shirley s original crab cakes. Warning these cheeseburgers are going to make you drool. Place the crab meat parsley and ritz crackers into a separate bowl.

It s time to get creative with crab. From succulent seafood soups to farm fresh salads from flavor packed small plates to hearty pastas crab is a versatile protein packed option perfect for many recipes. Pan fry or bake at 375 degrees f for 12 15 minutes or until evenly brown on each side and reach an internal temperature of 165 degrees f. Portion into 5 ounce cakes and pan fry or bake at 375 f for 12 15 minutes or until evenly browned on both sides and cakes reach an internal temperature of 165 f.

Based on the original phillips seafood restaurant recipe developed by shirley phillips over 60 years ago these cakes are packed full of delicious crab meat. Pan fry for 5 minutes per side or bake at 375 f for 12 15 minutes until evenly browned on each side and cakes reach an internal temperature of 165 f. 24 gourmet cheeseburger recipes. In a large mixing bowl combine all ingredients except for crab meat.

Developed by shirley phillips co founder and co owner of phillips foods and seafood restaurants this is the original crab cake recipe first used in phillips crab house in ocean city md in 1956 and is the same recipe used in all phillips seafood restaurants today.