Developed by Shirley Phillips, co-founder and co-owner of Phillips Foods and Seafood Restaurants, 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 all Phillips Seafood Restaurants today. Shirley’s Eastern Shore roots are showcased in every bite of these delicious crab cakes!
Want to see this recipe in action? Check out our Shirley Phillips Crab Cakes Recipe Video.
8 oz. Phillips Crab Meat
1/2 tsp. Phillips Seafood Seasoning
1 tsp. Worcestershire sauce
1/8 tsp. ground mustard
1 Tbsp. Hellmann’s mayonnaise
1/2 tsp. lemon juice
1 1/2 tsp. mustard
1 1/2 tsp. melted butter
1/2 tsp. parsley flakes
1/4 c. breadcrumbs or Ritz crackers, finely crushed
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!
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.