When it comes to crab cakes, less is more. It is best to let the crabmeat become the star of the show by adding minimal fillers. This recipe is a variation of the Ocean City Maryland based Phillips Seafood Restaurant crab cake recipe that can be found on their website phillipsfoods.com. Among some of the changes I made was to add sautéed shallots and fresh dill to enhance the flavor. I also like to use saltine crackers rather than Ritz crackers and Dijon mustard rather than yellow mustard. These come out nice and crispy and full of delicious crab flavor.
Cook / Prep time – about an hour
Servings – 2
- 1/2 pound jumbo lump crab
- 1 egg
- 1 small shallot, chopped
- 2 tsp butter
- 1/2 tsp Old Bay Seasoning
- 1 tsp. Worcestershire sauce
- 1/8 tsp ground mustard
- 1 tbsp Duke’s or Hellman’s mayonnaise
- 1/2 tsp lemon juice
- 1/2 tsp fresh chopped parsley
- 1/2 tsp fresh chopped dill leaves
- 1 1/2 tsp Dijon mustard
- 1/2 tsp Lawry’s Lemon Pepper Seasoning
- 1/4 cup crushed saltine crackers
- Lemon for garnish
- 1 tbsp each olive oil and butter for frying
Form into desired amount of patties and place them on wax paper. Place them in the refrigerator for about 30 minutes to allow them to firm up.
After letting the patties firm up in the refrigerator, melt the butter and olive oil in a frying pan on medium heat and fry them for 12 – 15 minutes until browned well on both sides. Cook them to an internal temperature of 165 degrees. Garnish with a lemon wedge.
Suggested songs for your listening pleasure while preparing the crab cakes….
How about “Go Back” by Crabby Appleton from their 1970 album Crabby Appleton? The bands name was based on a cartoon character from the cartoon Tom Terrific.
And “Cut the Cake” by The Average White Band from their 1975 album “Cut the Cake”