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Phillips Seafood Premium Crab Cakes
Developed by Phillips chef and general manager Todd VanGeluwe.
1/2 lb. Phillips Backfin Crab Meat
1 lb. Phillips Jumbo Lump Crab Meat
1/4 cup chopped parsley
3/4 cup Ritz crackers, crushed
1 large egg
3/4 tsp. Worcestershire sauce
3/4 tsp. lemon juice
3/4 tsp. seafood seasoning
3/4 tsp. Dijon mustard
1/2 cup mayonnaise
Combine the egg, Worcestershire sauce, lemon juice, seafood seasoning, Dijon mustard, and mayonnaise in a bowl. Place the crab meat, parsley, and Ritz crackers into a separate bowl. Mix very lightly to combine. Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and broil, bake, or pan fry until browned on both sides.
