I want you to take a tasty adventure with an easy dish that will elevate your overall taste – try the Phillips crab cake recipe.
In this blog post, we will discuss the complete process of preparation of Phillips crab cake. Later, we will also look at variations, pro tips to level up the taste, storage and freezing tips and much more.
Phillips Crab Cake
Phillips crab meat is a famous seafood prepared mostly from crab meat, blended with seasoning and very few fillers to highlight the delicate and sweet flavour of the crab. They are a well-known product of Phillips Seafood, a famous company in Maryland’s Chesapeake Bay.
You can enjoy the crab cakes in a lot of ways like a healthy meal, a fancy starter or a delicious part of brunch. So, whether you are organizing a dinner party or just craving a coastal flavour. The crab cakes provide a gourmet experience and are easy to enjoy.
Why You’ll Love This Recipe
- Authentic Flavor: Crab cakes are known for their great taste. They are prepared with classic seasonings and high-quality crab meat providing a true taste of Chesapeake Bay in every bite.
- High-Quality Ingredients: Using the Phillips crab cakes ensures the best quality, the crab meat is tender, sweet and selected carefully to pick the best pieces.
- Simple and Quick: Whether you’re an experienced chef or just starting out, you can try this recipe. You can make a fancy dish without even spending a lot of time.
- Versatility: You can serve these crab cakes in a lot of ways like as a main dish, starter or in sandwiches. They also work with many sides and sauces.
Phillips Crab Cake Recipe Tips
- Select Right Crab Meat: For better texture, you can go for lump crab meat or Phillips Jumbo Lump. They contain large pieces that provide a nice and meaty texture to the crab cake.
- Minimal Binder: Use a little binder like egg and mayonnaise to hold the crab cakes together. Avoid too much binding, otherwise it can make the cakes heavy and overshadow the taste of the crab.
- Gentle Handling: Handle the crab meat to prevent the lumps. It makes the crab cakes chunky and satisfying.
- Seasoning Balance: You can add Dijon mustards, Old Bay, lemon juice, Worcestershire sauce, hot sauce and chopped parsley. It improves the taste of the crab cakes without overpowering it.
- Chill the Mixture: Keep the crab mixture in the refrigerator for at least half an hour before preparing the cakes. It holds the shape of the cake and makes it easier to cook.
Variations
- Classic Maryland Crab Cakes: You can try Maryland-based crab cakes focused on crab meat with minimal filler. They’re seasoned with Dijon mustard, old bay, parsley and Worcestershire sauce. Cook them by frying or boiling until golden brown.
- Spicy Crab Cakes: You can try a bit of spicy crab cakes by including chopped jalapenos, cayenne pepper or hot sauce to the mix. They give a flavorful taste and work well for those who love a little spicy.
- Herb and Lemon Crab Cakes: You can improve the crab’s flavour by including a lot of herbs such as chives, dill, lemon zest and tarragon. It offers a refreshing and light version.
- Asian-Inspired Crab Cakes: You can add ingredients like ginger, soy sauce, garlic and scallion. You can serve it with a dipping sauce prepared with rice vinegar, soy sauce and a bit of honey.
- Southwestern Crab Cakes: Add ingredients like bell peppers, corn kernels, lime juice and cilantro. These cakes are colourful and full of southwest flavours.
What to Serve
- Coleslaw: You can serve coleslaw with the Phillips crab cake. It is prepared with carrots, and cabbage and a zesty dressing offers a taste that balances the richness of the crab.
- Mixed Green Salad: You can try a mixed salad with veggies like cucumbers, cherry tomatoes green vegetables etc. It provides a refreshing element to the dish.
- Rice Pilaf: You can also try rice pilaf with toasted nuts and fresh herbs can be a great option for the delicious and easy-filling dish.
- Remoulade Sauce: The remoulade sauce is prepared with capers, mustard, mayonnaise and herbs. You can consider them as a great choice for dipping crab cakes and improving the overall taste.
- Potato Salad: You can serve creamy potato salad with crab cakes. Potato salad with celery, mustard dressing and dill makes the delicious side dish with a little bit of crunchiness.
Storing and Freezing
Storing
- You can store the Phillips crab cake tightly in a plastic wrap or an air-tight container.
- You can put it in the refrigerator for up to 3-4 days.
Freezing
- Before freezing, let the cooked crab cakes cool completely.
- You can wrap each piece of cake in an aluminium foil or a plastic wrap. Put the wrapped crab cakes in a freezer-safe bag or container.
- You can put it in the freezer for up to 1-2 months.
Conclusion
In conclusion, the Phillips crab cake recipe highlights culinary excellence, combining selected ingredients, best-quality crab meat and skilled cooking. Whether you consume them as a starter or as a main dish, they will always impress you with their soft texture and delicious flavour.
Phillips crab cakes are not just food, they also show a tradition of excellence. Every single bite highlights the taste of delicious crab meat and the skills used in seafood cooking. So, whether you enjoy them at the restaurant or home, they guarantee an unforgettable taste.
Read More:- Venison Meatball Recipe
Phillips Crab Cake Recipe
Ingredients
- 1 pound lump crab meat
- 1/2 cup mayonnaise
- 1 large egg beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs plus extra for coating
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 2 tablespoons butter for frying
- 2 tablespoons vegetable oil for frying
Instructions
- In a bowl, go through the crab to remove the hard parts or shells. Avoid breaking the chunks too much.
- In a separate bowl, mix mayonnaise, Dijon mustard, beaten egg, Worcestershire sauce, lemon juice, salt, black pepper, old bay seasoning and parsley. Mix everything well.
- Now, add the mayonnaise mixture to the crab meat and mix everything.
- Add the breadcrumbs and mix until it is thoroughly combined. Prevent overmixing to keep the lumps of the crab meat.
- Distribute the mixture into 8 different portions. Turn each part into a patty of around 1 inch of thickness.
- You can coat more breadcrumbs to each crab cake for a crispy outside.
- In a frying pan, heat the vegetable oil and butter over medium flame. When the pan is hot and butter starts melting put the crab cakes in it.
- Cook them for around 3-4 minutes on each side until they’re hot and golden brown. Avoid overcrowding the pan, you can make them in batches.
- It’s time to serve the crab cakes. You can serve them with more chopped parsley or lemon wedges.
