This simple recipe is as delicious as it is easy & quick to fix! A classic, hearty soup coveted for its creamy base featuring a blend of Phillips premium crab meat and authentic seafood seasonings…is it soup season yet?
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.
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!