Skip menu to read main page content
Ingredients

16 oz. Phillips Lump Crab Meat
6 eggs
4 Tbsp. Creole seasoning
3/4 c. green bell, diced
3/4 c. green onion, diced
1 Tbsp. minced garlic
3 Tbsp. salt
4 3/4 c. sifted flour
3 tsp. baking powder
1 1/2 c. milk

Cooking Instructions
  • Whisk the eggs until frothy.
  • Sprinkle the Creole seasoning on the crab meat and add to the eggs.
  • Stir in the peppers, onions and garlic. Add the flour, salt and baking powder and then add the milk.
  • Portion into 48 small fritters and fry at 350°F until golden brown.

Makes 48 pieces

Featured Product
Lump Crab Meat

More Recipes

Herb-Grilled Steak with Stuffed Mushroom

Herb-Grilled Steak with Stuffed Mushroom

This recipe features a quick adaption of a Béarnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!

Cheesy Crab & Spinach Dip

Cheesy Crab & Spinach Dip

Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.

Shirley's Original Crab Cakes

Shirley's Original Crab Cakes

Developed by our founder Shirley Phillips, this is the original crab cake recipe first used in Phillips Crab House in Ocean City, MD in 1956, and is the same recipe used in Phillips Seafood Restaurants today.

Anchored in Maryland since 1914

Maryland is famous for crabs, and Phillips is the premier restaurant for award-winning crab cakes!

View Our Locations
From the Shore to Your Door

Phillips makes it easy to receive quality seafood from the name you've come to trust.

View Available Products