What happens when you add sweet crab meat to an American classic like grilled cheese? Give this recipe a try and find out! Recipe created by Patterson Watkins, Grand Prize winner in the 2010 Ultimate Crab Challenge Recipe Contest.
Recipe submitted by: Patterson W. from Philadelphia, PA
1 lb. Phillips Crab Meat
2 Tbsp. lemon juice
3 Tbsp. oil-packed sundried tomatoes, chopped
3 Tbsp. Hellmann’s mayonnaise
2 Tbsp. Dijon mustard
1 1/2 tsp. fresh dill, chopped
8 slices sourdough bread, thick-sliced
3 Tbsp. butter, softened
3/4 cup brie, rind trimmed, sliced
1 1/2 cups watercress, cleaned
12 slices applewood smoked bacon, cooked
1 medium avocado, peeled and sliced
This recipe features a quick adaption of a Béarnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!
Developed by our founder Shirley Phillips, this is the original crab cake recipe first used in Phillips Crab House in Ocean City, MD in 1956, and is the same recipe used in Phillips Seafood Restaurants today.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.