This original, gluten-free recipe features sweet crab & savory Parmesan flavors mixed with the mild bite of Dijon mustard & Worcestershire Sauce. The exquisite taste of crab meat shines with the added crunch of the Kinnikinnick Foods Gluten Free Panko Style Bread Crumbs.
1 lb. Phillips Crab Meat
2 eggs, slightly beaten
2 tsp. Kraft Grey Poupon Dijon Mustard
2 tsp. Lea & Perrins Worcestershire Sauce
1/2 c. roasted red pepper, finely diced
1 Tbsp. fresh parsley or 3/4 tsp. dry parsley flakes
1 c. Kinnikinnick Foods Gluten Free Panko Style Bread Crumbs*
1/2 c. Parmesan Cheese, finely shredded or grated
butter/oil blend for sauté as needed
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.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
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!