This delicious dip is creamy and indulgent, made with sweet crab meat, savory seasonings and a blend of cheeses. The addition of garlic powder and Phillips Seafood Seasoning gives this dip a delicious kick!
Recipe submitted by: Heather G. from Germantown, MD
1 lb. Phillips Jumbo Lump Crab Meat
(2) 8 oz. cream cheese, room temperature
8 oz. sour cream
2 Tbsp. mayonnaise
2 tsp. Phillips Seafood Seasoning
2 Tbsp. fresh lemon juice
2 Tbsp. Worcestershire sauce
1 tsp. ground mustard
1/2 tsp. garlic powder
3 c. cheddar cheese, shredded
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.
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!
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.