These crispy crab morsels are lightly battered and totally addictive! This savory Creole cuisine is simple to prepare and perfect for entertaining. Once your guests try a bite they won’t be able to stop!
Recipe submitted by: Chef Guy Sockrider, C.E.C.
16 oz. Phillips Lump Crab Meat
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
Makes 48 pieces
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!
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.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.