Created by Pamela Gelsomini of Miami, Florida, this recipe was the winner of the 2024 Phillips Recipe Contest! Pamela Gelsomini is a home cook, food blogger, and cookbook author who creates award winning recipes using inspiration from her global travels, growing up on a small island with bountiful seafood, and seasonal produce from her garden and local farms. Find Pamela on her website, Facebook or Instagram.
8 oz. Phillips Crab Meat, Special
8 oz. Phillips Crab Meat, Lump
2 Tbsp. olive oil
2 cups leeks, white and light green parts chopped
4 garlic cloves, chopped
1 pint button or cremini mushrooms, rough sliced
1 small red bell pepper, chopped
1 bunch thin-medium asparagus spears, about ¾-1 pound
1 tsp. salt
½ tsp. black pepper
2 Tbsp. fresh lemon juice (1 lemon)
(2) 5.2 oz. packages soft garlic herb cheese (like Boursin or Alouette)
17.3 oz. package frozen puff pastry dough (2 sheets), thawed
2 cups Gruyere cheese, shredded
1 egg yolk
2 tsp. water
2 tsp. chives, chopped
lemon slices 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.
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.
With the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.
View the recipePhillips makes it easy to receive quality seafood from the name you've come to trust.
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