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Ingredients

Crab Cakes:
8 oz. Phillips Lump Crab Meat
¼ tsp. paprika
½ tsp. onion powder
1 tsp. garlic powder
1 tsp. Italian seasoning
½ sleeve of Ritz crackers, crushed
1 cup Parmesan, shredded
¼ cup mayo

Cheddar Bay Biscuits:
2 cups all purpose flour
1 Tbsp. baking powder
2 tsp. garlic powder
½ tsp. salt
1 Tbsp. sugar
1 cup buttermilk
½ cup unsalted butter, melted
1 ½ cups Cheddar cheese, shredded

Garlic Herb Butter:
3 Tbsp. unsalted butter, melted
½ tsp. garlic powder
1 Tbsp. fresh parsley, finely chopped (plus additional for garnish, if desired)

Cooking Instructions

Prep Crab Cakes:

  • Preheat the oven to 475°F.
  • Mix all of the crab cake ingredients together and set aside.

Prepare the Biscuits:

  • Mix all of the dry ingredients (flour, baking powder, garlic powder, salt, sugar) together in a large bowl.
  • Whisk the buttermilk and butter together in a small bowl.
  • Add the buttermilk mixture and Cheddar cheese to the dry ingredients.
  • Gently combine the ingredients together. Do not overmix. Just enough to combine the ingredients.

Assemble and Bake:

  • Line a baking sheet with parchment paper and start layering your recipe: half a scoop of biscuit mix, full scoop of crab mix then half a scoop of biscuit mix.
  • Bake for 15-18 minutes or until tops are golden brown.
  • While baking, prepare Garlic Herb Butter: whisk the butter, parsley and garlic powder together in a small bowl. Reserve warm.
  • When the biscuits are ready, immediately brush the Garlic Herb Butter on the top of each biscuit and serve immediately. Garnish with freshly chopped parsley, if desired.
Featured Product
Lump Crab Meat

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No Gluten? No Problem!

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

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