Philadelphia, PA (PRWEB) January 7, 2010
Yum, crab cakes… They’re one of the most popular items on American restaurant menus. And they are easy to make at home too! Check out our recipe below. Just add a little salsa, some aioli or even a slaw – and your home cooked crab cake will come alive. But crab comes in many different shapes and sizes. And if you select Phillips Claw or Special, you can serve four crab cakes for $11, whereas the same dish prepared with Jumbo Lump can cost around $20.
According to seafood experts, Phillips Seafood – claim to 17 restaurant locations including casual themed buffets, airport hubs, take-out Express stands, a processing plant, a market and an online retail store – our favorite crustacean produces a number of different grades of meat. Special grade meat is the smallest pieces of the meat from the body of the crab; Claw grade meat is from the claws and legs of the crab. Below is our guide to four of the various grades. If you’re looking to make a recession proof crab cake that stretches your food budget and doesn’t break the bank, we suggest you purchase Phillips Special or Claw Crab Meat.
Claw Meat: Straight from the swimming fins, and brown in color, you will surely notice claw meat’s robust flavor. Perfect for heavier bisques, sauces and dips such as football’s favorite crab-artichoke dip. An eight-ounce container yields four crab cakes at about $1.80 each.
Special: Flaky and delicate with a mild, special grade is considered the best when you want to stretch the buck – and the crab. Special grade is flakier meat, perfect for even distribution of crab meat throughout the dish. An eight ounce container yields four crab cakes for about $11.
Backfin: A perfect choice for a crowd, backfin is a blend of broken jumbo lump pieces and special grade . An eight ounce container yields four crab cakes for about $15.
Jumbo Lump: Big and beautiful, these tasty and bright white lumps are the two large muscles connected to the swimming fins of the crab. Be sure to let their grandeur stand on their own as a decadent yet simple appetizer accompanied by a dipping sauce and a squeeze of citrus. An eight-ounce container of Phillips Jumbo Lump Crab Meat yields about four crab cakes at about $20.
Shirley Phillips Famous Crab Cakes
8oz. Phillips Crab Meat
1D2 tsp. Phillips Seafood Seasoning
1 tsp. Worcestershire sauce
1/8 tsp. dry mustard
1 Tbsp. mayonnaise
1D2 tsp. lemon juice
1 1D2 tsp. mustard
1 1D2 tsp. melted butter
1D2 tsp. parsley flakes
1D4 c. bread crumbs
In a large mixing bowl, combine all ingredients except for crab meat. Gently
fold in the crab meat, but be careful not to break up the lumps. Shape into
Cakes. Pan fry or bake at 375°F degrees for 12-15 minutes or until evenly
brown on each side and reaches an internal temperature of 165 degrees.
To understand more about crab meat, a video of certified crabologist Donald Manning is available at http://www.phillipsfoods.com/recipies-cooking-tips/understandingcrabmeat.swf. To purchase crab products directly from Phillips Seafood, log onto the company website http://www.phillipsseafood.com or call 888.234.CRAB (2722).