🦀 Phillips-Style Jumbo Lump Crab Cakes
Old Bay’s Maryland rival — tender, golden, and bursting with buttery lump crab.
Bring home the taste of Maryland with this famous Phillips Seafood Jumbo Lump Crab Cake recipe! Made with rich mayo, Dijon, Ritz cracker crumbs, and delicate jumbo lump crab, these easy crab cakes are restaurant-quality perfection — crispy outside, tender inside, and irresistibly coastal.
🛒 Ingredients (Serves 4)
1 lb jumbo lump crab meat (Phillips if you can find it — picked clean of shells)
1 large egg
½ cup mayonnaise
¾ tsp Worcestershire sauce
1 tsp Dijon mustard
¾ tsp Phillips Seafood Seasoning or Old Bay
¾ tsp lemon juice (fresh-squeezed)
¾ cup crushed Ritz crackers (or buttery breadcrumbs)
¼ cup fresh parsley, chopped
1 Tbsp melted butter (for brushing before cooking)
👩🏻🍳 Directions
Whisk the magic.
In a small bowl, whisk together egg, mayonnaise, Worcestershire, mustard, lemon juice, parsley, and seafood seasoning.Fold with care.
In a large bowl, gently combine crab meat and cracker crumbs — take care not to break up those beautiful jumbo lumps.Mix and mold.
Pour the wet ingredients over the crab mixture and fold gently until just combined. Shape into 4-5 round cakes, about ½-inch thick.Chill for strength.
Cover and refrigerate for 1 hour to help them firm up before cooking.Cook to golden perfection.
Pan-Fry: Heat a bit of butter or oil over medium-high heat. Fry cakes 3–4 min per side until golden brown and crisp.
Bake: Brush each cake with melted butter and bake at 375°F (190°C) for 12–15 min, or until internal temperature reaches 165°F.
Serve seaside style.
Garnish with lemon wedges, a sprinkle of parsley, and your favorite remoulade or tartar sauce.
❤️ Sunday Tip
For authentic Maryland flavor, serve with buttered corn, coleslaw, or a brioche bun for an unforgettable crab cake sandwich.
The secret is restraint — just enough binder to hold those luscious lumps together. Let the crab shine!