These crab cakes are packed with the flavor of succulent jumbo lump crab meat combined with zesty lemon & savory piquant capers. Simply delicious!
8 oz. Phillips Jumbo Lump Crab Meat
1 egg or 2 Tbsp. eggs substitute
1 Tbsp. lemon juice, fresh
1 1/2 tsp. capers, drained
1/3 c. bread crumbs, plain, lightly toasted
1 Tbsp. Hellmann’s light mayonnaise
1/8 tsp. garlic powder
1/4 tsp. lemon pepper seasoning
1/2 tsp. Worcestershire sauce
1/8 tsp. salt
1 Tbsp. scallion, minced
Cooking spray, as needed
Serve with cocktail sauce, spiked with added hot sauce or horseradish, as desired.
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!
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.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.