A perfect happy hour treat, this recipe features a spicy calypso crab salad atop rum glazed pineapple slices. Great for entertaining!
Calypso Crab Salad:
8 oz. Phillips Special Crab Meat
1/4 tsp. dried thyme or 1 tsp. fresh thyme
1 Tbsp. fresh parsley, finely minced
1 Tbsp. sour orange* juice
1/4 tsp. salt
1 Tbsp. olive oil
1/2 tsp. Jamaican Scotch Bonnet or Habanero Pepper Sauce
1/4 c. red pepper, finely diced
1 Tbsp. red onion, finely diced
1/ 4 c. tomato, diced
Rum Glazed Pineapple:
8 slices fresh pineapple
1 Tbsp. molasses
1/4 tsp. ground allspice
2 Tbsp. dark rum, such as Myer’s
1/2 c. orange juice
A sour orange is also known as a bitter orange or Seville orange. It is actually more sour, like a lemon, than sweet. If not available, substitute ½ orange and ½ lemon juice
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.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.