The Ultimate Maryland Crab Cake Recipe: Phillips Style

The Maryland crab cake recipe Phillips is an iconic dish in the Mid-Atlantic region. It’s famous for its rich taste and tender texture. This seafood treat has become popular in Maryland and across the United States. The Phillips-style crab cake perfectly represents this classic dish among the many recipes. With its balance of lump crab meat, seasonings, and culinary skill, Phillips crab cakes have earned an excellent reputation that seafood fans seek out repeatedly.

This blog post explores the ultimate Maryland crab cake recipe, Phillips. We’ll examine the ingredients and techniques that make it a must-try for experienced chefs and home cooks. Whether planning a summer cookout or simply craving a taste of the Chesapeake Bay, this recipe promises an authentic experience capturing Maryland’s rich seafood heritage. We’ll guide you through each step to create your own Phillips-style crab cakes, ensuring every bite celebrates flavor and tradition.

What Are Phillips Maryland Crab Cakes?

The Secret to Phillips’ Success

What sets them apart is their commitment to using fresh, high-quality ingredients that highlight the crab’s natural sweetness.

A Childhood Memory

I remember visiting the Phillips Seafood restaurant in Ocean City as a child. The aroma of frying crab cakes wafted through the air, drawing me in like a moth to a flame. The hallmark of Phillips crab cakes is their simplicity. They focus on letting the crab shine rather than overwhelming it with fillers or heavy sauces.

A Philosophy of Simplicity

This approach resonates with me because it reflects my own cooking philosophy: less is often more. When you use fresh, high-quality crab meat, you don’t need to mask its flavor with excessive ingredients. Instead, you enhance it with just the right amount of seasoning and binding agents to create a cake that is both flavorful and satisfying.

Ingredients for the Perfect Maryland Crab Cake

To create the perfect Phillips-style crab cake, you’ll need a handful of simple yet essential ingredients. The show’s star is, of course, the lump crab meat. I always opt for fresh crab when possible, but high-quality canned crab can work in a pinch if that’s not an option. 

Alongside the crab, you’ll need mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning (a Maryland staple), breadcrumbs, and an egg to bind everything together. Each ingredient is crucial in achieving that perfect texture and flavor profile. One summer, I decided to host a crab cake cook-off with friends.

We gathered all the ingredients and set up stations in my backyard. As we mixed and matched different seasonings and binders, it became clear how each component contributed to the final product. The mayonnaise added creaminess, while the breadcrumbs provided structure.

The Old Bay seasoning brought that unmistakable Maryland flavor we all know and love. It was a fun experiment that reinforced my belief in using quality ingredients to create something unique.

Step-by-Step Instructions for Making Phillips-Style Crab Cakes

Making Phillips-style crab cakes is easier than you might think! Start by gently picking through your lump crab meat to remove any shells or cartilage—this step is crucial for ensuring a pleasant eating experience. Combine the crab meat with mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and breadcrumbs in a large mixing bowl. 

Be careful not to overmix; you want to keep those lovely lumps of crab intact. Once your mixture is well combined, form it into patties—about 3-4 inches in diameter works well for me. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.

This chilling step helps the cakes hold their shape during cooking. When you’re ready to cook, heat some oil in a skillet over medium heat and fry the crab cakes until they’re golden brown on both sides.

Tips and Tricks for Cooking and Serving Crab Cakes

Cooking crab cakes can be tricky if you’re not careful about temperature and timing. One tip I’ve learned over the years is to ensure your oil is hot enough before adding the cakes; otherwise, they can become greasy instead of crispy. A good test is to drop a small piece of bread into the oil—if it sizzles immediately, you’re ready to go!

Flipping the cakes gently with a spatula will help them maintain their shape when served; presentation matters! I like to serve my crab cakes on a bed of mixed greens with a wedge of lemon on the side for that extra zing.

A dollop of tartar sauce or remoulade can elevate the dish even further. I once hosted a dinner party where I served these crab cakes as an appetizer, and they were such a hit that my guests couldn’t stop raving about them! Moments like these remind me why I love cooking so much.

For more expert advice, check out our guide on 6 Must-Know Tips for Cooking the Perfect Phillips Crab Cake Recipe.

Variations and Customizations for Maryland Crab Cakes

Adding Texture and Flavor

While traditional Phillips-style crab cakes are delicious, there’s always room for creativity in the kitchen! One variation I enjoy is adding diced bell peppers or green onions to the mixture for an extra crunch and flavor boost. Another option is to incorporate different spices or herbs—like cilantro or jalapeño—for those who enjoy a bit of heat.

Experimenting with Seafood

During one particularly adventurous cooking session with friends, we experimented with different types of seafood. We made a mixed seafood cake using shrimp and scallops alongside the crab meat, which was an unexpected delight!

The Versatility of Crab Cakes

The beauty of crab cakes lies in their versatility; you can quickly adapt them to suit your taste preferences or dietary needs.

Pairing Suggestions for Crab Cakes

Pairing your Maryland crab cakes with complementary sides can further elevate your dining experience. I often serve mine with coleslaw or corn on the cob during summer barbecues—both add freshness and balance to the cakes’ richness. A light salad with vinaigrette also works beautifully to cut through the flavors. 

I recommend pairing your crab cakes with a crisp white wine like Sauvignon Blanc or a light-lager beer for beverages. I recall enjoying homemade crab cakes with friends one evening while sipping on chilled Chardonnay; it was an unforgettable combination that perfectly complemented our meal.

Health Benefits of Maryland Crab Cakes

While indulging in delicious food is always enjoyable, it’s nice to know that Maryland crab cakes can offer some health benefits! Crab meat is an excellent source of lean protein and contains essential nutrients like omega-3 fatty acids, which are beneficial for heart health. Additionally, it’s low in calories compared to other protein sources. 

I remember reading about how crabs are rich in vitamins B12 and C and minerals like zinc and selenium—nutrients that support immune function and overall well-being. So not only do we get to enjoy these delectable treats, but we can also feel good about what we’re putting into our bodies!

4 Common Mistakes To Avoid And Their Solutions

As someone who has made my fair share of mistakes in the kitchen while preparing crab cakes, I’ve learned valuable lessons along the way. One common mistake is overmixing the ingredients, leading to dense cakes instead of light and fluffy ones. The solution? Gently fold everything together until combined—remember, lumps are your friends! Another pitfall is not allowing the cakes to chill before cooking; this can cause them to fall apart in the pan. To avoid this issue, refrigerate your formed patties for at least 30 minutes before frying them.

Lastly, be cautious about the cooking temperature; too high can burn the outside while leaving the inside undercooked. A medium heat is ideal for achieving that perfect golden brown crust without compromising texture. In conclusion, making Phillips-style Maryland crab cakes is not just about following a recipe; it’s about embracing tradition and creating memories around food. Whether enjoying them at home or sharing them with loved ones, these crab cakes will bring joy to any table.

Conclusion

The Maryland crab cake recipe Phillips showcases the rich culinary tradition of the Chesapeake Bay region. It perfectly balances fresh lump crab meat with minimal fillers and a blend of seasonings that enhance the crab’s natural sweetness. This recipe captures the essence of beloved Maryland crab cakes. Follow the steps to recreate an authentic taste of Maryland in your kitchen.

Serve these crab cakes as an appetizer or main dish or for festive gatherings to impress family and friends. The key to achieving the signature Phillips-style flavor is using high-quality ingredients, allowing the crab meat to shine. Pair the crab cakes with a zesty remoulade or a simple lemon squeeze for added flavor. Experiment with different sides or accompaniments like coleslaw or corn on the cob to elevate your dining experience.

FAQs

1. What Makes Maryland Crab Cakes Different?

Maryland crab cakes use jumbo lump crab meat with minimal fillers, letting the crab’s natural sweetness shine. They’re lightly seasoned, often with Old Bay, and either pan-fried or baked for a crispy, golden crust while remaining tender.

2. How Do You Make a Maryland Crab Cake Recipe Phillips Style?

Mix lump crab meat with mayo, Dijon mustard, Worcestershire sauce, Old Bay, an egg, and crushed crackers to make Phillips-style crab cakes. Gently form patties, chill them for 30 minutes, and pan-fry until golden brown. This method keeps the crab moist while maintaining its delicate texture.

3. Can I Bake Instead of Fry Maryland Crab Cakes?

Yes, baking is an excellent alternative to frying. Preheat your oven to 375°F, place crab cakes on a greased baking sheet, and bake for 12-15 minutes or until golden brown. For extra crispiness, lightly brush with butter or oil before baking. This method keeps them light while preserving flavor.

4. What’s the Best Crab Meat for a Maryland Crab Cake Recipe Phillips?

Jumbo lump crab meat is the best choice for authentic Phillips-style crab cakes. It has large, tender pieces with a naturally sweet flavor. Avoid canned or claw meat, as they tend to be stringy and overpower the delicate texture that makes Maryland crab cakes unique.

5. How Do You Keep Crab Cakes from Falling Apart?

Refrigerate crab cakes for 30 minutes before cooking to keep them firm and prevent breaking. The right binder, like egg and just enough breadcrumbs or crushed crackers, ensures they stay together without being too dense. Gently flipping them while frying also prevents breakage.

6. What Sides Pair Best with Maryland Crab Cake Recipe Phillips?

Crab cakes pair well with coleslaw, roasted veggies, corn on the cob, or a fresh salad. For a classic Maryland experience, serve with tartar sauce, lemon wedges, or remoulade. A light white wine, like Sauvignon Blanc, or a crisp lager, also beautifully complements the flavors.

7. Can I Make Maryland Crab Cakes Ahead of Time?

Yes, you can prepare crab cakes ahead of time by shaping and refrigerating them for up to 24 hours before cooking. For longer storage, freeze them on a baking sheet before transferring them to a sealed container. When ready, cook them straight from the fridge or thaw frozen cakes before frying or baking.

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Maryland Crab Cake Recipe: Phillips Style

Bettie Bakes

Learn to make authentic Maryland crab cake recipe Phillips following our guide on ingredients and methods for a genuine flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Course

Cuisine American

Servings 6

Ingredients

  

• 1 pound Jumbo lump crab meat Fresh preferred
• 1/4 cup Mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning A Maryland staple
• 2 tablespoons Fresh parsley Chopped
• 1/2 cup Crackers Crushed
• 1 whole Egg Beaten
• 2 tablespoons Butter or oil For frying

Instructions

 

• Prepare the Crab Meat: Gently pick through the jumbo lump crab meat to remove any shells or cartilage. Be careful not to break the lumps of crab.
• Mix the Ingredients: In a large mixing bowl, combine the crab meat with the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and crushed crackers. Add the beaten egg to bind everything together. Stir gently, ensuring the crab remains intact
• Form the Patties: Divide the mixture into equal portions and shape them into patties, about 3-4 inches in diameter.
• Chill the Patties: Place the patties on a baking sheet lined with parchment paper and refrigerate them for at least 30 minutes to help them hold their shape while cooking.
• Cook the Crab Cakes: Heat butter or oil in a skillet over medium heat. Once the oil is hot, add the crab cakes and fry them for 3-4 minutes on each side or until golden brown and crispy.
• Serve the crab cakes hot, optionally with a wedge of lemon, tartar sauce, or remoulade for extra flavor.

Notes

Ensure you utilize fresh high-quality crab meat for optimal results. If jumbo lump crab is unavailable use high-quality canned crab as an alternative. Refrigerating the patties prior to cooking aids in maintaining their shape. For a crispier texture lightly brush the cakes with butter before frying.