Known as an excellent seafood preparation that alludes to foodstuff from coastal areas, Phillips-Style Crab Cakes are one of the most comforting dishes that will give your taste buds the correct dance. Simply put, Phillips-Style Crab Cakes have the right proportions of crunchiness on the outer layer, wonderful scoring, and bring about a fantastic harmony of lobster, shrimp, scallops, or crab along with other means that these are the most popular versions of crab cakes.
This time, we would like grandparents to sneak out the way through you, showing you how to make these exceptional crab cakes just like the Phillips family ones, listing the ingredients, and providing the necessary machine, as well as a step-by-step useful method of preparing this dish. Are you ready for the crabby cakes? Then let’s go!
Ingredients for Phillips-Style Crab Cakes
To craft authentic Phillips-style crab cakes, it’s essential to have the freshest and finest ingredients. Here’s what you’ll need:
For the Crab Cakes:
- 1 lb lump crab meat (preferably fresh, not canned)
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (or a similar seafood seasoning)
- 1/2 cup breadcrumbs (Panko works best for texture)
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/4 cup vegetable oil (for frying)
For Serving (Optional):
- Lemon wedges
- Tartar sauce or remoulade
- Fresh salad greens
14 Ingredients Pictures for Phillips-Style Crab Cakes
For the Crab Cakes:
lump crab meat
mayonnaise
large egg, beaten
Dijon mustard
Worcestershire sauce
Old Bay seasoning
breadcrumbs
fresh parsley
lemon juice
Salt and pepper
vegetable oil
For Serving (Optional):
Lemon wedges
Tartar sauce
Fresh salad greens
Nutritional Information (Per Serving)
- Calories: ~180
- Protein: 16g
- Fat: 9g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: <1g
- Sodium: ~450mg
Essential Equipment For Phillips-Style Crab Cakes
Before diving into the cooking process, gather the following equipment:
- Large mixing bowl
- Whisk or fork (for beating the egg)
- Non-stick skillet or cast iron pan
- Spatula
- Baking tray (if you opt for oven-baking)
- Measuring cups and spoons
6 Equipment Pictures For Phillips-Style Crab Cakes
Large mixing bowl
Whisk or fork
Non-stick skillet
Spatula
Baking tray
Measuring cups and spoons
Step-by-Step Preparation and Cooking Process
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Prepare the Crab Mixture
In a large mixing bowl, carefully combine lump crab meat and bread crumbs together. Take care not to break the pieces of the moist crab meat too much.
In a small bowl, combine the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, finely chopped parsley, fresh lemon juice, finely ground salt, and freshly ground pepper by whisking together until smooth.
Pour the prepared wet mixture over the crab and breadcrumbs mixture, then using a spatula or hands fold it all together gently being very careful not to over mix as this would make it bad. The main purpose here is just to integrate everything while ensuring that the lumps of crab remain intact.
Cover this mixing bowl with plastic wrap tightly then allow refrigerated storage for about half an hour. It makes it easier when molding into cakes as it would firm up slightly and make shaping simpler.
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Shape the Crab Cakes
Take out from the refrigerator once ready, break it down into six equal sized pieces. Keeping the crab cake sizes uniform ensures even cooking later on.
With clean dry hands, gently pressed each piece into round shaped cakes approximately three inches wide or one inch thick respectively and said don’t compact them tightly clasp further they were to hold together well plus still perceived light as air.
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Cook the Crab Cakes
There are two common ways of preparing crab cakes which include pan-frying the flat balls or baking them in an oven.
Pan-Frying (Traditional Method):
Heat vegetable oil in your large non-stick skillet over moderate heat until quite hot.
Gently place each prepared crab cake within the already heated skillet ensuring that they do not touch one another while frying. Leave sufficient space around them.
Fry for about three to four minutes per side until they turn a beautiful golden-brown color with an irresistible crispiness. Refrain from turning over early lest some may break apart; instead let them brown nicely on one side first before flipping it later on once ready.
When browned on one side turn over and repeat the frying process for the other side twelve golden brown with delicious flavor coming from underneath. Do this delicious simple recipe look like masterchef.
Transfer the crab cakes to a plate that is lined with paper towels so that they could absorb the excess oil and become crispy.
Baking (Healthier Option):
To make your Phillips-Style Crab Cakes the best that they can be, the first step should be to preheat your oven to 375 degrees F, which is equal to 190 degrees C to achieve desired baking results.
The next step is arranging the crab cakes on a baking tray that has been lined with parchment paper so that it can easily peak while being baked in the oven.
For the crispiest crab cakes that you have ever eaten, use a light spray of some form of cooking oil on the tops of the pieces so that they all become golden brown when baked.
Bake the cakes for twelve to fifteen minutes in the oven, but remember to flip them over once halfway through baking. After this, you’ll have crab cakes that are golden brown with a crunchy outside and hot insides.
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Serve and Enjoy
The moment of truth arrives when you serve the crab cakes hot, as Phillips would do, and adorn them with either some delicate fresh parsley or wedges of fresh lemons that give off juice.
To complement these amazing cakes further, folks might find any of the following sauces to be irresistible: tartar sauce, remoulade – you name it! In addition, it wouldn’t be an incomplete meal at all if accompanied by a refreshing salad or perfectly roasted vegetables whose flavors do justice to these culinary delights.
Tips for Phillips-Style Crab Cakes
The kind of crab meat that you use when making your Phillips-Style Crab Cakes determines if they’ll turn out successful or not. There’s no comparison, and each bite of delicious crab cake melted in your mouth will remind one that they are worth every penny from Honeyville!
No matter how good these crab cakes are if overmixed they will be tough and have the signature loose consistency that is Phillips crab cakes. Rather than mixing these ingredients vigorously, one should use gentle folds to ensure that most lumps of crab remain intact in them.
Refrigerating the crab cake mixtures will help keep them sturdy even when cooked, this means they won’t fall apart while frying or baking so make sure you chill them for about thirty minutes before proceeding to either of these cooking methods.
Crab frying, on the one hand, is technical; for those looking forward to this manner, it is important to determine whether their oil temperature will fry warm enough without scorching items and yet cool than used correctly that would apply excess fat to the final product.
Serving Suggestions for Phillips-Style Crab Cakes
Incredibly flexible, lurking crab cakes from Phillips lend themselves to numerous accompaniments; there is a possibility that any of these palettes will make perfect sense as sidekicks along with the protagonist of
Roasted sweet potato fries seasoned with subtle spices, roasted to a perfect golden brown with enhanced sweetness and flavor.
Garlic butter asparagus which is lightly cooked till they are tender and luscious, tossed in luscious fragrant garlic butter for an exquisite side dish for your crab cakes.
Buttered corn on the cob cooked until tender and slathered with tangy butter and salt, is added to the chilled gastronomic experience of eating Phillips-style crab cakes.
Storage and Reheating Tips
If you have leftover crab cakes, follow these tips to store them properly and bring them back to life with the help of some reheating:
Refrigeration: Place the cooked crab cakes in an airtight container to keep them fresh for a maximum of 3 days in the refrigerator. Remember the rule: the fresher, the better in taste and texture!
Freezing: Ensure the crab cakes last an extended period in the freezer without losing their flavor and texture by wrapping each crab cake individually in plastic wrap. Put these wrapped cakes in a freezer-safe bag and store for up to 2 months; however, make sure you mark the date of freezing.
Reheating: Whether you want to grab the Phillips-Style Crab Cakes out of the fridge or freezer, reheating them can be done in a way that retains their amazing flavors. If you are using thawed crab cakes, preheat the oven to 350°F (175°C) and bake them for about 10-12 minutes, or until they are nicely warmed all through. Make sure that you do not microwave them, as that could make them soggy and ruin their delightful texture.
The task of preparing for Phillips-Style Crab Cakes of the Phillips style right in your home setting is one that is simpler and easier than it may sound actually. By using just a few simple yet quality ingredients along with a little bit of practice and patience, people can be able to make these lovely, crispy, and golden bites whenever they so desire. Every time you are throwing a dinner party or if you are just looking for that coastal comfort to your taste buds, you can rest assured that the dish prepared using this recipe would definitely keep your guests talking and begging for more.