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 with a base of mayonnaise, breadcrumbs, mustard and Worcestershire. A touch of butter ensures that they cook up to a rich, golden brown perfection every time. Made with a combination of special and backfin crab 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 Chef’s Choice Crab Cake is a silver level cake.
2 cakes (113g)
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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, AND 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.
COOKING INSTRUCTIONSPan 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 ºF.