Appetizers & Dips

Crab Mini Crostini

Nothing could be easier – dress up our frozen crab cake minis with a few additional ingredients to make a showstopping appetizer. Your guests will think you spent hours in the kitchen! Shhhhhh… we won’t tell!


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

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.

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!

Crab Farfalle Puttanesca

A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.

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

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