Skip menu to read main page content
Ingredients

1 pkg. Phillips Crab Cake Minis, thawed
8 slices French bread, 1/2″ thick
2 Tbsp. olive oil

Artichoke Pesto:
1/2 c. canned artichoke hearts, chopped
1/3 c. shredded mozzarella or “Italian blend” cheese
2 Tbsp. prepared basil pesto
1 Tbsp. sundried tomatoes, packed in oil, minced

Cooking Instructions
  • Preheat oven to 375°.
  • In small bowl, mix artichoke hearts, cheese, pesto, and tomatoes.
  • Spread about 1 Tbsp. of artichoke pesto on each slice of bread. Top with a crab cake mini brushed with olive oil.
  • Bake approximately 12 minutes or until center reaches 165°, bread is toasted and filling is hot.

More Recipes

Broiled Open Faced Tuna Flatbread

Broiled Open Faced Tuna Flatbread

This delicious upgrade to a classic tuna melt made with premium Phillips Yellowfin Tuna is perfect for an appetizer or a light lunch.

Calamari Caesar Salad

Calamari Caesar Salad

Easily upgrade a Caesar Salad with our delicious Salt & Pepper Calamari and add a savory crunch to every bite!

Grilled Seafood Paella

Grilled Seafood Paella

Simplify this classic Spanish rice dish with Phillips Seafood Mix - cut down on prep work and multiple trips to the seafood counter!

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