This traditional Eastern Shore favorite features creamy crab stuffing baked inside tender and flavorful chicken. This simple recipe is packed full of taste, easy to prepare and ready to serve in under 30 minutes!
4 chicken breasts
1/2 lb. Phillips Lump Crab Meat
1/2 lb. Phillips Jumbo Lump Crab Meat
1/4 c. parsley, chopped
3/4 c. Ritz crackers, crushed
1 large egg
3/4 tsp. Worcestershire sauce
3/4 tsp. lemon juice
3/4 tsp. Phillips Seafood Seasoning
3/4 tsp. Dijon mustard
1/2 c. Hellmann’s mayonnaise
2 Tbsp. pimentos, chopped, if desired
Flour seasoned with Phillips Seafood Seasoning
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.
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!