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We eat a lot of seafood in our family because I'm a seafood lover. And the at-home chef gets to make their favorite foods, am I right? Phillips Seafood has always been a product we keep in our fridge, freezer and pantry.
Growing up near the Chesapeake Bay area, it was a brand we always recognized and found as a treat to visit whenever we went to the beach. Their products have never steered me wrong and it's no wonder as they've been a family-owned business for more than 100 years!
This recipe I wanted to marry two of my favorite things together. Cheddar bay biscuits and crab cakes. It provides a hearty entree with an abundance of flavors.
Cooking Tips
Scooping. I use an ice cream scoop. Lightly oil your scoop to help keep the biscuit mix from sticking.
Pan. You can also make these in a cupcake pan for easier circles! Just remember to lightly grease them with oil to keep them from sticking.
Storage. Keep them in the fridge up to 3-4 days in an airtight container. Or you can freeze them up to 3 months in an airtight container.
Reheating. Pop them in the oven at 350° F for 5-10 minutes.
Did you make this recipe?
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