Puff pastry cups filled with seasoned Phillips Crab Cakes and Lump Crab with a hint of corn and a crumb topping.
Recipe created by Ronna F. from Rockville, MD for the 2020 Phillips Recipe Challenge.
8 oz. Phillips Lump Crab Meat
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 6 oz. package Phillips Maryland Style Crab Cakes, thawed
1/2 cup creamed corn
1 tsp. granulated sugar
1/2 tsp. Phillips Seafood Seasoning
1/4 tsp. cayenne pepper
1 tsp. finely chopped fresh parsley
1 large egg, lightly beaten
1 tsp. Worcestershire sauce
3 Tbsp. panko bread crumbs
A creamy homemade white clam sauce with Calabrian chiles, garlic and fresh parsley lays the foundation for a savory, seafood-forward pie. Topped with a blend of mozzarella cheeses, chili crisp and tender Phillips lobster meat, each slice delivers rich, spicy and indulgent flavor.
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
Try your hand at the original crab cake recipe first used at Phillips Crab House in Ocean City, MD, in 1956.
View the recipeOur Herb Grilled Steak with Crab Stuffed Mushroom recipe puts a delicious new twist on surf & turf!
Let's get grilling!