6 Reviews

I prefer this recipe to the Old Bay one by far. Just a hint - use sour cream instead of the mayo (icky poo, barfy warfy!), double or even triple the Old Bay, use Dijon mustard instead of that icky yellow ballpark stuff, and use Italian breadcrumbs instead of regular. Don't mix too much or your lumps will turn into clumps. Also, baking them at 375 for 10 - 15 minutes makes them nice and crispy, but without all the added fat.

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EthelP June 25, 2008

As a newbie to crab cakes I too used the recipe off the back of a Phillips container. Delicious! I personally prefer the claw meat, but that's just me. I highly recommend this recipe!

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Heirloom March 23, 2008

I just made this and it was good! We are a family that likes mustard but i did not have dry mustard and it still turned out great! Looks like we are buying the same crab meat lol!

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Panzer November 16, 2004

If you like mustard, you will like this. It has a strong mustard taste. Didn't like it, sorry kevin!

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Incubus fan August 19, 2003

This is an excellent recipe. I add more Old Bays, use a good dry mustard. An alternate recipe used one egg, and I may try that, but this is too good to mess with, much. I used claw meat.

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Ed M. May 03, 2016

Originally from Maryland, I have used this recipe for decades! I agree with Ethel, add a lot of Old Bay! I have shared this recipe with many friends, and they all love it. Making some tonight. Yum!

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Anonymous January 17, 2016
Phillips Crab Cakes