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.
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.