Skip menu to read main page content

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)

Cooking Instructions
  • Preheat oven to 400 degrees F.
  • In a large mixing bowl beat cream cheese and mayo for 30 seconds until smooth.
  • Add premium lump crab meat, bread crumbs, scallions and seasonings. Mix until combined. Set aside.
  • Lay shrimp out, upside down, tails out, butterflied area open. Press 1 Tbsp. crab meat filling into each shrimp.
  • Wrap in bacon, secure with toothpicks if necessary. Place on a sheet pan. Repeat until each shrimp is filled.
  • Bake at 400 degrees F for 15 minutes. Remove from oven. Brush sweet chile sauce evenly over bacon wrapped shrimp.
  • Return to 400 degree oven for 5 minutes until the glaze is set.
  • Remove from oven, serve warm.
Featured Product
Lump Crab Meat

More Recipes

Calling all Foodservice Professionals

With our extensive line of crab & seafood cakes, appetizers & soups, we make building your menu a breeze.

View our Foodservice products
A Maryland Legend

Try your hand at the original crab cake recipe first used at Phillips Crab House in Ocean City, MD, in 1956.

View the recipe