Based on the original Phillips Seafood Restaurant recipe developed by Shirley Phillips over 50 years ago, this cake is packed full of sweet crab meat. A creamy Maryland style mix is accented by hints of tangy mustard and zesty lemon. A touch of butter ensures that they cook up to a rich, golden brown perfection every time. Made with a robust appearance of lump and flake meat, each cake is gently shaped by hand and made in small batches. An easy way to add seafood to your menu, these cakes provide consistent size and flavor with no prep time required.
Phillips offers a variety of crab cakes to meet any price point. No matter what your budget is, Phillips has a crab cake for you. The Signature Crab Cake is a gold level cake.
Item Number: 35014
Nutritional Facts
Serving Size:
1 cake (113g)
Servings per Container:
12
Total Calories:
210
Fat Calories:
110
Total Fat:
13 g
Daily Fat Percent:
20%
Saturated Fat:
2 g
Trans Fat:
0 g
Daily Saturated Fat Percent:
10%
Cholesterol:
100 mg
Daily Cholesterol Percent:
33%
Sodium:
670 mg
Daily Sodium Percent:
28%
Total Carb:
8 g
Daily Carb Percent:
3%
Dietary Fiber:
0 g
Daily Dietary Fiber:
0%
Sugar:
0 g
Protein:
14 g
Vitamin A:
2%
Vitamin C:
4%
Calcium:
8%
Iron:
6%
UnSaturated Fat:
Fiber:
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INGREDIENTS: CRAB MEAT, SAUCE (SOYBEAN OIL, WHOLE EGGS WITH CITRIC ACID, YELLOW MUSTARD [VINEGAR, WATER, MUSTARD SEED, SALT, TURMERIC, PAPRIKA, SPICE, GARLIC POWDER, NATURAL FLAVOR], WATER, WORCESTERSHIRE SAUCE [DISTILLED WHITE VINEGAR, MOLASSES, WATER, SUGAR, ONIONS, ANCHOVIES, SALT, GARLIC, CLOVES, TAMARIND EXTRACT, NATURAL FLAVORINGS, CHILI PEPPER EXTRACT], SEASONING BLEND [SALT, SPICES, PAPRIKA], SALTED EGG YOLKS [EGG YOLKS, SALT], DISTILLED VINEGAR, CONTAINS LESS THAN 2 PERCENT OF LEMON JUICE CONCENTRATE, SUGAR, SALT, SPICE, TARA GUM, KONJAC, GUAR GUM, DISODIUM EDTA [ADDED TO PROTECT FLAVOR]), CRACKER MEAL (WHEAT FLOUR, SALT), PARSLEY.
CONTAINS: CRUSTACEAN SHELLFISH (CRAB), EGG, FISH (ANCHOVIES), WHEAT.
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COOKING INSTRUCTIONS: PAN FRY: Pan Fry over medium heat in oil for approximately 3-4 minutes on each side. Crab cakes are finished when they reach an internal temperature of 165°F. BAKED FROM THAWED: Preheat oven to 400°F. Place thawed crab cake on greased baking pan. Bake for 8 minutes, flip, bake an additional 2-3 minutes. Cakes are finished when internal temperature reaches 165°F. BAKED FROM FROZEN: Preheat oven to 400°F. Place frozen crab cake on greased baking pan. Bake for 14 minutes, flip, bake for an additional 4-6 minutes. Cakes are finished when internal temperature reaches 165°F.
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