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
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
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!