Skip menu to read main page content

(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.

More Recipes

Classics Never Go Out of Style

Our classic Maryland Style Crab Cakes capture the authentic flavors of the Eastern Shore.

View our MD Style Crab Cakes
No Gluten? No Problem!

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

View the recipe