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In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering.
Ingredients 1 1 egg 2 3 tablespoons mayonnaise 3 4 teaspoons lemon juice 4 ⅛ teaspoon red pepper flakes 5 1 teaspoon dried tarragon 6 1 tablespoon minced green onions 7 8 ounces crabmeat 8 ½ cup crushed buttery round crackers 9 1 tablespoon butter More …
A rich and buttery Maryland-style mix made with Ritz Crackers, Worcestershire sauce, lemon juice, seafood seasoning, Hellmann’s mayonnaise and Dijon mustard is the perfect backdrop to sweet Phillips crab meat in these melt-in-your mouth crab cakes.
Add the wet ingredients to the crab mixture and combine lightly. Portion into 5-ounce cakes and pan fry or bake at 375°F for 12-15 minutes or until evenly browned on both sides and cakes reach an internal temperature of 165° F. Maryland is famous for crabs, and Phillips is the premier restaurant for award-winning crab cakes!
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