Lump Crab Cakes with a light cracker crumb mix.
Recipe created by Jaime Y. from North Brunswick Township, NJ for the 2020 Phillips Recipe Challenge.
1 lb. Phillips Lump Crab Meat
1 Jumbo Egg
1/4 cup Mayonnaise
1 Tbsp. Fresh Chopped Parsley with extra for garnish
2 Tsp. Dijon Mustard
2 Tsp. Worcestershire Sauce
3/4 Tsp. Old Bay Seasoning ~ more for those that enjoy additional heat
1 Tsp. Fresh Lemon Juice, serve with additional lemon quarters to add on before eating
1/8 Heaping Teaspoon Salt
2/3 Cup crushed Ritz Crackers
2 Tbsp. Melted Salted Butter
1 Green Onion / Scallion sliced thin for garnish
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.
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.
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.
With the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.
View the recipeWhether you're looking for classic crab cakes or Asian-inspired appetizers, we make seafood feasts a snap.
View our grocery products