Delicious lump crab stuffed into large shrimp, wrapped in bacon and glazed with a sweet & spicy Thai chili sauce.
Recipe created by Cristen C. from Runnells, IA for the 2020 Phillips Recipe Challenge.
8 oz. Phillips Lump Crab Meat
8 oz. cream cheese
2 Tbsp. mayonnaise
1/2 cup dry breadcrumbs
3 scallions, green tops only, chopped finely
1/2 tsp. Phillips Seafood Seasoning
1/8 tsp. ground black pepper
1/8 tsp. sea salt
3 lbs. extra large shrimp (8-12 count), raw, peeled, deveined and butterflied
2 packages of thinly sliced smoked bacon (should yield 12-15 pieces per package)
1/2 cup sweet Thai chili sauce
2 Tbsp. chopped chives, for garnish (optional)
Try your hand at the original crab cake recipe first used at Phillips Crab House in Ocean City, MD, in 1956.View the recipe
Learn how our professional crab pickers on Hoopers Island do it - perfect practice for your next visit to our Baltimore Crab Deck!Learn to pick like a pro