This creamy and delicate recipe blends fresh vegetables and crab meat in a delicious white wine cream sauce. This dish is perfect served alone or with rice or pasta as a filling entrée.
Serve atop rice or pasta, if desired.
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.