Tender, juicy filet mignon dressed with smooth cream of crab soup and topped with flavorful crab meat makes up this mouth-watering meal. Using our pre-made Cream of Crab Soup means you won’t spend all day in the kitchen, and you can substitute your favorite cut of steak for a recipe that’s easy to adapt for every appetite.
Recipe Tips: Filets can be prepared on a preheated grill on HIGH, cooking 3-4 minutes on each side to desired doneness. Note that this will reduce the amount of butter needed, as it will only be used for sautéeing the mushrooms.
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.