How to Cook Phillips Crab Meat

Phillips crab meat is a pasteurized, ready-to-eat seafood product sold in containers at grocery stores like Costco, Walmart, and local supermarkets.

The product contains wild-caught crab meat that has been hand-picked and processed to be virtually shell-free.

People cook Phillips crab meat to make crab cakes, crab dip, crab imperial, crab salads, and other seafood dishes. Since it comes pre-cooked, preparation takes minimal time.

A single 8 oz container serves 2-4 people depending on the recipe.

This guide covers 3 cooking methods with time ranges from 3 minutes to 25 minutes. Equipment needed includes a skillet, baking dish, or just a bowl for cold preparations.

Product Details

Product: Phillips Pasteurized Crab Meat

Type: Pre-cooked, pasteurized, ready to eat

Package Size: 8 oz (2-4 servings) or 16 oz (4-8 servings)

Price: $17.88-$19.97 for 16 oz at Costco and Walmart (Updated January 2025)

Storage: Keep refrigerated at 40 degrees F or below

Calories per Serving: 40-45 calories per 2 oz serving

Main Ingredients: Crab meat, Sodium Acid Pyrophosphate (prevents struvite crystal formation)

Varieties: Jumbo lump, lump, backfin, special, claw meat

Cooking Methods Comparison

Recommended Method: Stovetop saute for speed and flavor. The garlic butter method takes under 5 minutes and produces restaurant-quality results.

Method 1: Stovetop Saute (Recommended)

This method heats Phillips crab meat in a garlic butter sauce in 3-5 minutes. Works for 1-2 servings per batch. Produces warm, flavorful crab ready for pasta, toast, or as an appetizer.

Step 1: How Do You Prepare Phillips Crab Meat for Sauteing?

Drain any liquid from the container and gently pat the crab meat dry with paper towels.

Instructions:

1. Open container and drain excess liquid into sink
2. Transfer crab meat to a plate lined with paper towels
3. Pick through gently to remove any shell fragments
4. Measure 4 oz (half container) per serving

Equipment: Paper towels, plate, small bowl

Step 2: What Temperature and Time Do You Use?

Medium heat works best. Too high will toughen the crab meat. Total cook time is 3-5 minutes.

Instructions:

1. Heat skillet over medium heat (setting 5 out of 10)
2. Add 2 tablespoons butter and let it melt
3. Add 2 minced garlic cloves and cook 30 seconds until fragrant
4. Add crab meat and toss gently for 2-3 minutes

Temperature: Medium heat (around 300-325 degrees F pan surface)

Time: 3-5 minutes total

Step 3: When Do You Stir the Crab Meat?

Stir gently every 30-60 seconds. The goal is to coat the crab in butter without breaking up the lumps.

Instructions:

1. Use a spatula or wooden spoon to fold (not stir) the crab meat
2. Toss every 30-60 seconds to coat evenly
3. Add a squeeze of fresh lemon juice at the 2-minute mark

Checkpoint: At 2-minute mark, add lemon juice and Old Bay seasoning if desired

Step 4: How Do You Know When It’s Done?

The crab meat is already cooked. You just need to heat it through until steaming.

Instructions:

1. Look for steam rising from the crab meat
2. Butter should be bubbling around edges
3. Crab should feel hot when tested with clean finger

Visual Indicator: Steam rising, butter bubbling, garlic fragrant

Method 2: Oven Baked (Crab Imperial Style)

Baking creates a golden, bubbly dish in 15-25 minutes. This Maryland-style preparation combines lump crab meat with a creamy sauce and tops it with breadcrumbs. Serves 2-4 people as a main course.

Step 1: How Do You Prepare Crab Imperial?

Mix the crab meat with a mayonnaise-based imperial sauce.

Instructions:

1. Preheat oven to 350 degrees F
2. Combine 1/4 cup mayonnaise, 1 beaten egg, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, and 1/2 tsp Old Bay in a bowl
3. Gently fold in 8 oz Phillips crab meat
4. Transfer to buttered ramekins or baking dish

Equipment: Mixing bowl, 4 ramekins or 1-quart baking dish, spatula

Step 2: What Temperature and Time Do You Use?

Bake at 350 degrees F for even cooking without drying out the crab.

Instructions:

1. Top with 2 tablespoons breadcrumbs and thin butter slices
2. Sprinkle with paprika or additional Old Bay
3. Place on center oven rack
4. Bake 15-20 minutes until bubbling

Temperature: 350 degrees F

Time: 15-20 minutes baking, plus 3-4 minutes broiling

Step 3: When Do You Check or Adjust?

Check at the 15-minute mark for browning progress.

Instructions:

1. At 15 minutes, check if edges are bubbling
2. If top is not golden, switch to broil for 3-4 minutes
3. Watch closely during broiling to prevent burning

Checkpoint: At 15-minute mark, assess browning and decide on broiling

Step 4: How Do You Know When It’s Done?

The dish should be golden brown on top with bubbling edges.

Instructions:

1. Internal temperature should reach 165 degrees F
2. Top should be golden brown
3. Edges should be bubbling
4. Let rest 2-3 minutes before serving

Target Temperature: 165 degrees F internal

Visual Indicator: Golden brown top, bubbling edges

Method 3: Cold Preparation (No Cook)

Phillips crab meat is fully cooked and safe to eat straight from the container. Cold preparations work well for crab salad, crab dip, or crab cocktails. Zero cooking time required.

Step 1: How Do You Prepare Cold Crab Meat?

Drain and pick through the crab meat for shell fragments.

Instructions:

1. Open container and drain liquid
2. Transfer to a bowl
3. Gently pick through to remove any shell pieces
4. Keep refrigerated until ready to use

Equipment: Bowl, fork

Step 2: What Are Common Cold Preparations?

Mix the crab meat with various ingredients depending on your recipe.

For Crab Salad:

1. Combine 8 oz crab meat with 2 tbsp mayonnaise
2. Add 1 tbsp diced celery and 1 tbsp minced chives
3. Season with lemon juice, salt, and pepper
4. Serve on lettuce or crackers

For Crab Dip:

1. Mix 8 oz cream cheese (softened) with 8 oz crab meat
2. Add 2 tbsp mayonnaise and 1 tsp Old Bay
3. Stir in 1/4 cup diced green onions
4. Serve chilled with crackers or vegetables

Safety and Quality Indicators

Food Safety:

• Internal Temperature: 165 degrees F minimum when heating
• Steam Check: Product should steam when heated properly
• Thawing: Not applicable (product is refrigerated, not frozen)
• Use After Opening: Within 2 days

Quality Indicators (Done Properly):

• Color: Bright white to light pink
• Texture: Tender, flaky, not rubbery
• Temperature: Hot throughout when serving warm dishes
• Appearance: Lumps intact (for jumbo lump varieties)

Signs of Overcooking:

• Rubbery or tough texture
• Dried out appearance
• Shrunken lumps
• Bitter taste from burnt butter

Serving Suggestions

Portion Size: 2-4 oz per serving (2-4 servings per 8 oz container)

Serving Ideas:

• Over pasta with garlic butter and fresh parsley
• On toasted baguette slices as crab bruschetta
• Stuffed into mushroom caps and baked
• Mixed into hot crab dip with cream cheese
• As a topping for grilled steak (surf and turf)

Pairing Recommendations:

• White wine (Chardonnay or Sauvignon Blanc)
• Remoulade sauce or tartar sauce
• Crusty bread or Ritz crackers
• Steamed vegetables or green salad

If you enjoy preparing seafood at home, you might also like learning how to cook Costco shrimp or how to cook Costco lobster tails.

Storage and Reheating

Leftover Storage:

• Refrigerate within 2 hours of cooking
• Store in airtight container
• Consume within 2-3 days
• Do not freeze cooked crab dishes with mayonnaise (sauce will break)

Reheating Instructions:

• Microwave: 30-60 seconds at 50% power, check and stir
• Stovetop: 2-3 minutes over low heat with a splash of butter
• Oven: 10 minutes at 350 degrees F
• Target Temperature: 165 degrees F

Troubleshooting Common Issues

Issue: Crab meat turned rubbery

Cause: Overcooked or heat too high

Solution: Use medium heat and cook only until heated through (3-5 minutes max). Remember the crab is already cooked.

Issue: Crab imperial is watery

Cause: Crab meat was not drained properly before mixing

Solution: Drain crab meat thoroughly and pat dry with paper towels before adding to imperial sauce.

Issue: Lumps fell apart during cooking

Cause: Stirred too aggressively or used too much force

Solution: Fold gently with a spatula instead of stirring. Handle jumbo lump crab with care to preserve the large pieces.

Issue: Shell fragments in finished dish

Cause: Did not pick through crab meat before cooking

Solution: Always spread crab meat on a plate and pick through gently to remove any shell pieces before cooking.

Product Variations and Related Items

Phillips Crab Meat Varieties:

• Jumbo Lump (largest pieces, highest price, for cocktails and sautes)
• Lump (medium pieces, good all-purpose choice)
• Backfin (smaller pieces of white and lump, for crab cakes)
• Special (flaked white meat, for dips and salads)
• Claw (darker meat, stronger flavor, budget-friendly)

Cooking Time Adjustments:

All Phillips crab meat varieties use the same cooking times since all are pre-cooked. The only difference is handling. Jumbo lump requires gentler treatment to preserve the large pieces.

For other Costco seafood preparations, check out how to cook Costco scallops or how to cook crab legs from Costco.

Which Method Should You Choose?

Choose Stovetop Saute when:

• You want the fastest preparation (under 5 minutes)
• Making pasta toppings or warm appetizers
• Cooking 1-2 servings
• You want maximum control over texture

Choose Oven Baked when:

• Making crab imperial or stuffed dishes
• Cooking for 4 or more people
• You want a golden, gratineed top
• Preparing ahead for a dinner party

Choose Cold/No Cook when:

• Making crab salad or cold crab dip
• Serving as a crab cocktail appetizer
• Hot weather or no cooking facilities
• You want the freshest crab flavor

Time Comparison:

Cold (0 min) < Stovetop (3-5 min) < Oven (15-25 min)

Texture Ranking:

Cold (most delicate) > Stovetop (tender) > Oven (firmer)

For quick weeknight meals, you might also want to try how to cook Costco frozen shrimp or pair your crab with Costco jasmine rice for a complete meal.

FAQ on How To Cook Phillips Crab Meat

Do You Need to Cook Phillips Crab Meat?

No. Phillips crab meat is pasteurized and fully cooked during processing.

You can eat it straight from the container. Heating is optional and only done to warm the crab for hot dishes like crab imperial, sauteed crab, or crab cakes.

How Long Does Phillips Crab Meat Last After Opening?

Use opened Phillips crab meat within 2 days.

Keep it refrigerated at 40 degrees F or below. Unopened containers last until the expiration date printed on the package, typically 18 months from pasteurization.

Can You Eat Phillips Crab Meat Cold?

Yes. Cold preparations work well for crab salad, crab dip, and seafood cocktails.

Just drain the liquid, pick through for shell fragments, and mix with your preferred ingredients. Add a squeeze of lemon and light seasoning.

What Is the Best Way to Heat Phillips Crab Meat?

Stovetop sauteing in garlic butter produces the best results.

Melt 2 tablespoons butter over medium heat. Add minced garlic, then gently fold in the crab meat. Cook 3-5 minutes until steaming.

How Do You Make Crab Cakes with Phillips Crab Meat?

Combine 8 oz lump crab meat with 1 beaten egg, 2 tbsp mayonnaise, and 1/4 cup breadcrumbs.

Add Old Bay seasoning and form into patties. Pan fry or bake at 350 degrees F for 15-20 minutes.

What Temperature Should Phillips Crab Meat Reach When Heated?

Heat to 165 degrees F internal temperature for food safety.

Since the crab is pre-cooked, you mainly need it hot throughout. Use a meat thermometer to check, or look for steam rising from the dish.

Can You Freeze Phillips Crab Meat?

Freezing is not recommended. The texture becomes mushy after thawing.

Phillips pasteurizes their crab meat specifically for refrigerated storage. If you must freeze, use within 3 months and expect some quality loss.

What Is the Difference Between Phillips Lump and Jumbo Lump?

Jumbo lump contains the largest pieces from the swimming muscles. Lump is slightly smaller broken pieces.

Jumbo lump costs more and works best for presentations. Lump or backfin suits crab cakes and dips.

How Do You Remove Shell Fragments from Phillips Crab Meat?

Spread the crab meat on a flat plate in a single layer.

Use your fingers to gently feel through each piece. Phillips hand-picks their crab to be virtually shell-free, but occasional fragments remain.

What Seasonings Go Best with Phillips Crab Meat?

Old Bay seasoning is the classic Maryland choice. Lemon juice, garlic, and fresh parsley also pair well.

Keep seasonings light. Quality crab meat has a naturally sweet, delicate flavor that heavy spices can overpower.

Conclusion

Learning how to cook Phillips crab meat takes minimal effort since the product arrives ready to eat.

Saute it in butter for a quick seafood entree. Bake it into crab imperial for special occasions. Or serve it cold in a simple crab salad.

The Chesapeake Bay tradition of premium crab dishes is now accessible to home cooks everywhere.

Pair your finished dish with Ritz crackers, crusty bread, or over pasta. A squeeze of fresh lemon and a sprinkle of Old Bay seasoning brings out that classic Maryland flavor.

Store leftovers properly and enjoy restaurant-quality crab at home anytime.