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Ingredients

(1) 8-count package Phillips Maryland-Style Crab Cake Minis, thawed
4 slices bacon
1 ripe Bartlett pear, sliced into wedges
Glaze: 2 Tbsp. apricot preserves mixed with 1/4 tsp. minced jalapeno peppers (if desired)
4 tsp. blue cheese crumbles
8 ea. 4” wooden skewers

Cooking Instructions
  • Soak 4” wooden skewers in hot water before using to keep them from burning when heated.
  • Wrap each tempered (thawed) crab cake mini in 1/2 slice bacon.
  • Thread wrapped crab cake and chunk of fruit onto skewer.
  • Grill over low heat, turning often, or bake on a rack in preheated 375°F. oven for 10-15 min. or until bacon is crisp and center of crab cake reaches 165°F.
  • Heat glaze for 10-20 seconds in microwave to melt. During last few minutes of crab cake cooking, brush crab cake and fruit with heated preserves.
  • Plate skewers and sprinkle with blue cheese crumbles.

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With the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.

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