As you enjoy each spoonful, you will feel transported to the beautiful bayou coast.
Recipe created by Brenda W. from Gaffney, SC for the 2020 Phillips Recipe Challenge.
1 lb. Phillips Crab Meat (lump recommended)
2 Tbsp. unsalted butter
1 Tbsp. olive oil
2 stalks celery, finely chopped
1 cup sweet onion, finely chopped
4 medium size sweet red peppers, seeded and finely chopped
4 medium size jalapeno peppers, seeded and finely chopped
4 medium size chipotle peppers, seeded and finely chopped
2 medium size garlic cloves, minced
2 medium size russet potatoes, peeled and diced into 1/4-inch cubes (about 1-pound)
1 1/2 cups fresh or frozen corn kernels
4 cups chicken broth or vegetable broth
2 tsp. Cajun seasoning
1 1/2 tsp. celery seeds
1 1/2 tsp. cumin seeds
1 tsp. smoked paprika
1 tsp. freshly ground black pepper
1/3 cup plain bread crumbs
12 oz. can evaporated milk
1/3 cup crispy tortilla strips (for garnish)
1/4 cup celery or cilantro leaves (for garnish)
3 Tbsp. fresh chives, finely chopped (for garnish)
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
A creamy homemade white clam sauce with Calabrian chiles, garlic and fresh parsley lays the foundation for a savory, seafood-forward pie. Topped with a blend of mozzarella cheeses, chili crisp and tender Phillips lobster meat, each slice delivers rich, spicy and indulgent flavor.
Phillips makes it easy to receive quality seafood from the name you've come to trust.
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