This recipe is a longtime favorite at Phillips Seafood Restaurants. Bite-sized deliciousness featuring a classic Maryland-style crab cake base made with mayonnaise, Worcestershire sauce, and dry mustard. You can prep in advance, making these perfect for entertaining!
1 lb. Phillips Lump Crab Meat
2 large eggs
1 heaping Tbsp. plus 1 cup Hellmann’s mayonnaise
2 Tbsp. fresh lemon juice
1 tsp. ground mustard
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 c. dry breadcrumbs
24 large mushrooms (each about 2 inches across), stems removed
2 Tbsp. half and half
1 tsp. Phillips Seafood Seasoning
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
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!