These crab cakes are packed with full flavoursome 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 combination of jumbo lumps, special and backfin crab meat, each cake is gently shaped by hand and made in small batches. Easy to bake or pan sauté, the Maryland Style Crab Cakes offer a convenient restaurant-quality meal that can be prepared at home.

 

Jumbo Lump is prized for its impressive size, bright white colour and exquisite taste and consist of the two large muscles connected to the swimming fins of the crab.

 

Backfin is a blend of broken pieces of jumbo lump and special grade crab meat, perfect for use in crab cakes.

 

                

 

“The technology behind the new formulation for our crab cake lines is the key to lighter, fluffier cakes. Perfecting the emulsification process so the wet mix expands and captures the moisture when the cakes cook is what it’s all about. The result is longer hold time and improved texture regardless of cooking method,” states Dennis Gavagan, Phillips Corporate R&D Chef.

 

The new Maryland Style Crab Cakes are a great addition to complement America’s number one brand of crab cakes.

 

 

 

Phillips Foods, Inc. started as a crab processing plant on Hoopers Island in 1914, since then has become the largest importer of pasteurized crab meat in the United States.

 

What makes Phillips unique as a company is that they own and operate their world wide seafood processing plants. Plus, Phillips serves the crab meat they produce in their own restaurants.

 

Phillips owns and operates 17 plants worldwide, with plants in the United States, Mexico, Indonesia, India, the Philippines, Thailand, and Vietnam. The majority of sales are in United States but the company has sales offices in Europe and Asia.

 

In 2008, Phillips built a state-of-the art Culinary Centre for their Research & Development team. The centre is complete with equipment for developing products for consumers and the very equipment they cook with at home.

 

 

In 1956 Brice and Shirley Phillips, along with their sons Stephen and Jeffrey, moved to Ocean City, Maryland. It was there where they opened a small carryout restaurant called Phillips Crab House as a way of selling excess crabs from the crab processing plant.

 

Business grew quickly and the once small carryout grew into a two-story restaurant seating 1400. Phillips operates 17 restaurants across the country, a combination of company owned (10) and franchises (7). These include full service restaurants, express units, buffets and 1 seafood market. 

 

Owning and operating crab plants and seafood restaurants for over 90 years has placed Phillips in a unique niche in the food and restaurant world. Phillips Foods is Making Seafood a Bigger Part of Life™ by producing and distributing the highest quality and most delicious seafood products on the market today.

 

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