Phillips Signature Crab Cakes

This original recipe was developed by founder Shirley Phillips in 1956 and is the same traditional crab cake recipe used in all Phillips Seafood Restaurants today.

1 lb. Phillips Crab Meat

1/4 c egg beaters

2 tsp. Worcestershire sauce

1/4 tsp. dry mustard

2 Tbsp. FF mayonnaise

1 tsp. lemon juice

1 Tbsp. mustard

1 Tbsp. melted butter

1 tsp. parsley flakes

1 tsp. Phillips Seafood Seasoning

1/2 cup breadcrumbs

In a mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break the lumps. Shape into cakes. Pan fry or bake at 375 degrees F for 12-15 minutes or until evenly brown on each side and reach an internal temperature of 165 degrees F. Yield: Approximately 6 crab cakes

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Crab Cakes

2 cans (6 oz.) BUMBLE BEE Fancy Lump Crabmeat

1 egg, beaten

2 1/2 teaspoon Worcestershire Sauce

1/2 teaspoon dry mustard

1/8 teaspoon salt

1/2 cup corn meal

2 tablespoons margarine

1/8 cup chopped onion

Blend ingredients in large bowl. Form into four cakes. Heat 2 tablespoons margarine in skillet and saute crab cakes until cooked through.

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Crab Cakes 2

3 cans crab meat

1 egg or 1/4 cup Egg Beaters

2 T. ff mayonnaise

1 T. mustard (any kind)

1 T. Worchestershire sauce

1/2 cup cornmeal or breadcrumbs

1/2 tsp dry mustard

1/2 tsp Old Bay Seasoning

1/2 tsp onion powder or dried minced onions

Mix it all up, make 6 patties and refrigerate for 1/2 hour.

Brown (use spray or oil allotment as you see fit) until golden on each side (about 4-5 minutes per side).

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Crab Cakes 3

Yield: 6 servings; 5 points per serving

18 oz canned crabmeat, picked clean

2 Tbsp sweet pickle relish

1/2 cup finely chopped celery

1 Tbsp dehydrated onion flakes

½ t Old Bay Seasoning

1 package cornbread stuffing dry mix

1/3 cup reduced-calorie mayonnaise

3/4 cup water

Mix everything; cover and refrigerate 10 minutes.

Heat large nonstick skillet sprayed with cooking spray on medium heat. Shape 1/3 cupfuls of the mixture into patties*; add to skillet in batches.

Cook 3 minutes on each side or til golden brown on both sides, turning over carefully.

*Shape 1/3 cup of the mixture into a ball, then press into a patty. Patties can be made ahead up to 24 hours and kept refrigerated til ready to cook.

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