A decadent concoction of crab meat and cheeses baked to perfection and topped with breadcrumbs. This delicious dish is simple to prepare for that classic comfort food taste.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
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.
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!
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
Phillips is 100% committed to sustainable seafood - find out how we are moving crab sustainability forward.Learn more about sustainability