How to Make Delicious Crab Cakes with Phillips Crab Meat

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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:

Zinc

Note: The nutrition facts may vary depending on the type and amount of crab meat, bread crumbs, and other ingredients used. The % Daily Value is based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQs about Crab Cake Recipe Phillips

What is the difference between Phillips crab meat and other brands?

Phillips crab meat is a premium brand of crab meat that comes from the blue crabs that live in the Chesapeake Bay. 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.

How do I store Phillips crab meat?

Phillips crab meat is sold in pasteurized cans or refrigerated containers. You should keep the crab meat refrigerated at all times, and use it within 3 days of opening. You can also freeze the crab meat for up to 6 months, but make sure to thaw it in the refrigerator before using it.

Can I use fresh or frozen crab instead of Phillips crab meat?

Yes, you can use fresh or frozen crab instead of Phillips crab meat, but you may need to adjust the recipe accordingly. Fresh or frozen crab may have more moisture than canned or pasteurized crab meat, so you may need to add more bread crumbs or crackers to absorb the excess liquid. You may also need to add more seasonings to enhance the flavor of the crab.

How do I make gluten-free or low-carb crab cakes?

If you want to make gluten-free or low-carb crab cakes, you can substitute the bread crumbs or crackers with almond flour, coconut flour, or ground flax seeds. You can also use gluten-free or low-carb sauces, such as mayonnaise, mustard, or yogurt-based sauces.

How do I make vegan or vegetarian crab cakes?

If you want to make vegan or vegetarian crab cakes, you can replace the crab meat with plant-based alternatives, such as jackfruit, tofu, tempeh, seitan, or mushrooms. You can also use vegan egg replacers, such as flax eggs or aquafaba, and vegan mayonnaise and butter. You can season the plant-based mixture with seaweed flakes, nutritional yeast, lemon juice, and other spices to mimic the flavor of crab.

How do I reheat leftover crab cakes?

If you have leftover crab cakes, you can reheat them in the oven or in a skillet. To reheat them in the oven, preheat the oven to 375°F and place the crab cakes on a baking sheet. Bake for about 15 minutes, or until heated through and crisp. To reheat them in a skillet, heat some oil over medium-high heat and cook the crab cakes for about 2 to 3 minutes per side, or until golden and warm.

What are some variations of crab cake recipes?

There are many ways to vary your crab cake recipes by adding different herbs, spices, cheeses, vegetables, or sauces. Here are some examples:

• Add some chopped fresh dill, chives, parsley, or cilantro to the crab mixture for a fresh and herbaceous flavor.
• Add some cayenne pepper, chili powder, paprika, or hot sauce to the crab mixture for a spicy kick.
• Add some grated Parmesan cheese, cheddar cheese, cream cheese, or feta cheese to the crab mixture for a cheesy and creamy texture.
• Add some chopped red onion, green onion, bell pepper, celery, carrot, or corn to the crab mixture for a crunchy and colorful addition.
• Serve your crab cakes with different sauces, such as aioli,
  pesto,
  mango salsa,
  pineapple chutney,
  or cranberry sauce.

What are some dishes that go well with crab cakes?

Crab cakes are versatile and can be paired with various dishes. Here are some suggestions:

• Serve your crab cakes with a green salad,
  coleslaw,
  potato salad,
  or pasta salad for a light and refreshing side dish.
• Serve your crab cakes with roasted potatoes,
  mashed potatoes,
  french fries,
  or sweet potato fries for a hearty and satisfying side dish.
• Serve your crab cakes with steamed broccoli,
  asparagus,
  green beans,
  or spinach for a healthy and nutritious side dish.
• Serve your crab cakes with rice,
  quinoa,
  couscous,
  or orzo for a simple and easy side dish.
• Serve your crab cakes with bread,
  biscuits,
  muffins,
  or cornbread for a cozy and comforting side dish.

How do I make crab cake sandwiches?

If you want to make crab cake sandwiches, you can use your favorite bread, such as hamburger buns, sandwich rolls, bagels, or English muffins. Toast the bread lightly and spread some butter, mayonnaise, mustard, or cheese on both sides. Place a crab cake on the bottom half of the bread and top it with lettuce, tomato, onion, pickle, or avocado. Cover with the top half of the bread and enjoy!

How do I make crab cake sliders?

If you want to make crab cake sliders, you can use mini buns, dinner rolls, or biscuits. Cut the buns in half and toast them lightly. Spread some butter, mayonnaise, mustard, or cheese on both sides. Place a small crab cake on the bottom half of the bun and top it with a slice of cheese, lettuce, tomato, onion, pickle, or avocado. Cover with the top half of the bun and secure with a toothpick. Serve with your favorite sauce and enjoy!

Conclusion

We hope you enjoyed this article on how to make delicious crab cakes with Phillips crab meat. Crab cakes are a classic and versatile dish that can be enjoyed for any occasion. Whether you want to make elegant jumbo lump crab cakes or traditional lump crab cakes, we have the recipes and tips for you. You can also customize your crab cakes by adding different ingredients or serving them with different dishes. The possibilities are endless!

Thank you for reading this article. If you liked it, please share it with your friends and family. Also, don’t forget to check out our other articles on how to make amazing dishes with Phillips seafood products. You’ll find recipes for shrimp scampi, lobster bisque, clam chowder, and more. Happy cooking!

Nutrient	Amount	% Daily Value
Calories	300	15%
Fat	18 g	28%
Saturated Fat	4 g	20%
Cholesterol	160 mg	53%
Sodium	600 mg	25%
Carbohydrate	10 g	3%
Fiber	0 g	0%
Sugar	1 g	N/A
Protein	25 g	50%
Vitamin A	200 IU	4%
Vitamin C	2 mg	4%
Vitamin B12	9 mcg	150%
Selenium	40 mcg	57%
4 mg	27%
Omega-3 Fatty Acids	0.5 g	N/A