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Preparation. Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps. Shape into 12 slightly flattened balls and chill for at least 1 hour. Pour oil into the skillet to a depth of about 1 1/2 inches. Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown,…
Developed by Shirley Phillips, co-founder and co-owner of Phillips Foods and Seafood Restaurants, this is the original crab cake recipe first used in Phillips Crab House in Ocean City, MD, in 1956. Shirley’s Eastern Shore roots are showcased in every bite of this delicious recipe for her Original Crab Cakes! Want to see this recipe in action?
Maryland is famous for crabs, and Phillips is the premier restaurant for award-winning crab cakes! Phillips makes it easy to receive quality seafood from the name you’ve come to trust.
Miss Shirley is still a part of the daily operation of her signature Ocean City restaurant, which serves thousands of crab cakes every season. According to Shirley, the secret to a good crab cake is good crab, lots of lumps, and simple seasoning.
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