Hello, Good News! If you love crab cakes, you’re in for a treat. In this article, we’ll show you how to make delicious crab cakes with Phillips crab meat, a premium brand of crab meat that comes from the Chesapeake Bay. Phillips crab meat is known for its sweet and succulent flavor, as well as its large and tender lumps of crab meat. Whether you want to make classic Maryland-style crab cakes, or try some variations with different herbs and spices, we have the recipes and tips for you.
Crab cakes are a popular dish in the United States, especially in the coastal regions where crab is abundant. They are composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard, eggs, and seasonings. They are then shaped into patties and cooked by frying, baking, broiling, or grilling. Crab cakes can be served as appetizers, main courses, or sandwiches, and are often accompanied by sauces such as tartar sauce, remoulade, or cocktail sauce.
Why Choose Phillips Crab Meat?
There are many types of crab meat available in the market, but not all of them are suitable for making crab cakes. Some crab meat may be too dry, too mushy, or too bland to create the perfect crab cake. That’s why we recommend using Phillips crab meat, which is one of the best brands of crab meat in the country.
Phillips crab meat is harvested from the blue crabs that live in the Chesapeake Bay, the largest estuary in the United States. The blue crabs are known for their sweet and delicate flavor, as well as their large and meaty lumps of crab meat. Phillips has been processing and selling crab meat since 1914, and they have a reputation for quality and consistency. They offer different grades of crab meat, such as jumbo lump, lump, backfin, special, and claw. Each grade has its own characteristics and uses, but for making crab cakes, we suggest using jumbo lump or lump crab meat.
Jumbo Lump Crab Meat
Jumbo lump crab meat is the most expensive and luxurious grade of Phillips crab meat. It consists of whole pieces of white meat from the largest muscle of the crab. Jumbo lump crab meat is very tender and juicy, and has a mild and sweet flavor. It is ideal for making elegant and impressive crab cakes that showcase the quality of the crab meat.
To make jumbo lump crab cakes, you’ll need about 1 pound of jumbo lump crab meat, 1 egg, 2 teaspoons of Worcestershire sauce, 1/4 teaspoon of ground mustard, 2 tablespoons of mayonnaise, 1 teaspoon of lemon juice, 1 tablespoon of mustard, 1 tablespoon of melted butter, 1 teaspoon of parsley flakes (or 1 tablespoon of fresh), 1 teaspoon of Phillips seafood seasoning (or Old Bay seasoning), and 1/2 cup of bread crumbs (or crushed crackers). You’ll also need some vegetable oil for frying.
Lump Crab Meat
Lump crab meat is slightly cheaper than jumbo lump crab meat, but still very high quality. It consists of smaller pieces of white meat from the body of the crab. Lump crab meat is still tender and flavorful, but less uniform than jumbo lump. It is great for making traditional Maryland-style crab cakes that have a balanced ratio of crab meat and filler.
To make lump crab cakes, you’ll need about 8 ounces of lump crab meat (or a mix of lump and backfin), 1/2 teaspoon of Phillips seafood seasoning (or Old Bay seasoning), 1 egg, 1 teaspoon of Worcestershire sauce,
1/8 teaspoon of ground mustard,
1 tablespoon of mayonnaise,
1/2 teaspoon of lemon juice,
1 1/2 teaspoons of mustard,
1 1/2 teaspoons of melted butter,
1/2 teaspoon of parsley flakes (or 1 tablespoon of fresh),
and 1/4 cup of bread crumbs (or crushed crackers). You’ll also need some vegetable oil for frying.
How to Make Crab Cakes with Phillips Crab Meat
Making crab cakes with Phillips crab meat is easy and fun. You just need to follow these simple steps:
- Examine the crab meat and gently feel through it to remove any shells or cartilage. Drain any excess liquid from the crab meat and set it aside.
- In a large mixing bowl, whisk together all the ingredients except for the crab meat and the bread crumbs (or crackers). This will be your binder mixture that will hold the crab cakes together.
- Add the bread crumbs (or crackers) to the binder mixture and stir well to combine. The mixture should be moist but not too wet. You can adjust the amount of bread crumbs (or crackers) as needed.
- Gently fold in the crab meat, being careful not to break up the lumps. You want to keep the crab meat as intact as possible for the best texture and flavor.
- Shape the crab mixture into patties of your desired size. You can make them small for appetizers, or large for main courses. You should get about 4 large crab cakes or 8 small ones from 1 pound of jumbo lump crab meat, or about 2 large crab cakes or 4 small ones from 8 ounces of lump crab meat.
- Refrigerate the crab cakes for at least 30 minutes to let them firm up. This will help them stay together during cooking and prevent them from falling apart.
- Heat some oil in a large skillet over medium-high heat. Carefully place the crab cakes in the skillet and cook for about 3 to 4 minutes per side, or until golden and crisp. Don’t overcrowd the skillet and don’t flip the crab cakes too often. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
- Serve the crab cakes hot, with lemon wedges and your favorite sauce, such as tartar sauce, remoulade, cocktail sauce, or mustard. Enjoy!
Crab Cake Nutrition Facts
Crab cakes are not only delicious, but also nutritious. They are a good source of protein, omega-3 fatty acids, vitamin B12, selenium, and zinc. However, they are also high in calories, fat, cholesterol, and sodium, so you should enjoy them in moderation. Here is a table that shows the approximate nutrition facts for one large (4-ounce) crab cake made with jumbo lump or lump crab meat:
|Nutrient||Amount||% Daily Value|
|Saturated Fat||4 g||20%|
|Vitamin A||200 IU||4%|
|Vitamin C||2 mg||4%|
|Vitamin B12||9 mcg||150%|
|Omega-3 Fatty Acids||0.5 g||N/A|