Products
What's New
CULINARY CRAB

Our new Culinary Crab is proof that “exceptional crab” and “cost-savings” belong in the same sentence.

A patented process enables us to utilize meat from an entire blue swimming crab and shape it into Jumbo and Super Lump sizes. Large, uniform lumps really deliver the flavor of fresh crab while holding shape in all cooking applications. No more broken lumps, just inspiring, eye-catching crab dishes.

Rest assured we use no artificial or non-crab binders—just premium, 100% natural blue swimming crab.

As a chef, you know that appearances count. Culinary Crab truly shines in heated applications such as crab cakes and crab sautés.

Culinary Crab is available year round, and features an 18-month shelf life when stored below 38° F.

As America’s #1 seller of crab meat, Phillips is committed to supplying chefs with exceptional and consistent quality products. Culinary Crab™ is covered through our efforts to support sustainable fishing practices and contributes to the NFI Crab Council program.

View Our Culinary Crab Products

Culinary Jumbo Crab Meat, 1 lb. Can - 12/1lb cans
Culinary Super Lump, 1 lb. can - 12/1lb cans

100% Real Blue Swimming Crab
No Artificial Binders
No More Broken Lumps!

NFI Crab Council
Crab Meat

It’s a Winner! Best New Foodservice Product 2013 Seafood Excellence Award.

The Seafood Excellence Award recognizes product leaders in the North American seafood market. Phillips Culinary Crab was honored at the International Boston Seafood Show, March 2013, as Best New Foodservice Product.

Crab Cake Recipe

Crab Cake Recipe

Ingredients

1 lb. Culinary Jumbo
1 lb. Culinary Super Lump
2 tsp. Phillips Seafood Seasoning
2 eggs
4 tsp. Worcestershire sauce
1/2 tsp. dry mustard
4 Tbsp. mayonnaise
2 tsp. lemon juice
2 Tbsp. mustard
2 Tbsp. melted butter
2 tsp. parsley flakes
1 c. breadcrumbs

Preparation Instructions

In a large mixing bowl, combine all ingredients except for crab meat. Fold in the crab meat. No need to be careful with the lumps, Culinary Jumbo has excellent holding properties! Shape into cakes. Pan fry 12–15 minutes or until cakes are evenly brown on each side and reach an internal temperature of 165°F.