Skip menu to read main page content
Ingredients

8 oz. Phillips Lump Crab Meat
1 (17.3-ounce) package frozen puff pastry sheets, thawed
1 6 oz. package Phillips Maryland Style Crab Cakes, thawed
1/2 cup creamed corn
1 tsp. granulated sugar
1/2 tsp. Phillips Seafood Seasoning
1/4 tsp. cayenne pepper
1 tsp. finely chopped fresh parsley
1 large egg, lightly beaten
1 tsp. Worcestershire sauce
3 Tbsp. panko bread crumbs

Cooking Instructions
  • Preheat oven to 400 degrees F. Spray 18 muffin cups with no stick cooking spray.
  • Unroll puff pastry on a cutting board. Cut each puff pastry into 9 squares, making 18. Press each gently, then place in a prepared muffin cup.
  • Bake pastry cups at 400 degrees F for 10 minutes. Remove from oven. Lower temperature to 350 degrees F.
  • Using a spoon, press down in the centers of the pastry cups to make room for the filling.
  • In a medium bowl, break up crab cakes with a fork. Stir in creamed corn, sugar, seafood seasoning, cayenne pepper, parsley, egg and Worcestershire sauce.
  • Add lump crab meat and gently fold in.
  • Mound crab mixture into partially baked pastry cups. Sprinkle each with 1/2 teaspoon panko bread crumbs.
  • Bake at 350 degrees for 15 minutes until tops turn golden brown.
Featured Product
Lump Crab Meat

More Recipes

No Gluten? No Problem!

With the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.

View the recipe
Do You Pick Like a Pro?

Learn how our professional crab pickers on Hoopers Island do it - perfect practice for your next visit to our Baltimore Crab Deck!

Learn to pick like a pro