Skip menu to read main page content
Ingredients

4 Phillips Crab Cakes, thawed
4 Tbsp. dry potato flakes
4 multigrain English muffins, split and toasted
4 slices Canadian bacon, lightly grilled
4 large eggs, poached or fried “sunny side up” or “over easy”
canola oil, as needed, to pan fry crab cakes

Lemon Tarragon Aïoli Dressing:
1 whole bulb garlic
½ c. Hellmann’s mayonnaise
½ c. light olive oil or canola oil
1 lemon, juiced (about 2 Tbsp.)
1 tsp. dry tarragon or 1 Tbsp. fresh tarragon, minced
¼ tsp. lemon & pepper seasoning salt

Cooking Instructions
  • Preheat oven to 450°F.
  • Trim top of garlic bulb, brush with 1 Tbsp. olive oil, wrap in foil and roast about 15-20 minutes or until soft.
  • Gently press roasted garlic cloves out of skin into small food processor. Add remaining dressing ingredients and pulse until emulsified.
  • Coat tempered crab cakes with potato flakes, pressing about 1 Tbsp. into each cake.
  • Coat bottom of non-stick pan with oil over medium heat and pan fry coated crab cakes approx. 3-4 minutes per side or until golden brown and internal temperature reaches 165°F.
  • To serve: Place Canadian bacon on bottom half of toasted English muffin. Top with crab cake then egg. Spoon a rounded tablespoon of lemon tarragon aïoli over the top.
Featured Product
Maryland Style Crab Cakes

More Recipes

From the Shore to Your Door

Phillips makes it easy to receive quality seafood from the name you've come to trust.

View Available Products
Classics Never Go Out of Style

Our classic Maryland Style Crab Cakes capture the authentic flavors of the Eastern Shore.

View our MD Style Crab Cakes