Crab & Crispy Shrimp Platter Recipe
Phillips' famous crab cake & crispy shrimp
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Crab Cakes
In a large bowl, combine crab meat, bread crumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and one large egg. Mix gently until just combined, being careful not to break up the crab meat too much.
- 2
Form the Crab Cakes
Shape the mixture into patties, about 2-3 inches in diameter. Place them on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them firm up.
- 3
Prepare the Shrimp
In a shallow bowl, place the flour. In another shallow bowl, beat the second egg. Season the shrimp with salt and black pepper. Dip each shrimp first in the flour, then into the beaten egg, ensuring they are well coated.
- 4
Fry the Crab Cakes
Heat oil in a frying pan over medium heat. Fry the crab cakes for about 4-5 minutes on each side or until golden brown. Remove and place on paper towels to drain excess oil.
- 5
Fry the Shrimp
In the same hot oil, fry the shrimp in batches for about 2-3 minutes or until golden and crispy. Remove and drain on paper towels.
- 6
Serve
Arrange the crab cakes and crispy shrimp on a platter. Serve hot with your favorite dipping sauces.
