A savory twist on a traditional recipe, these Chili Lime Crab Cakes feature ranch dressing & chili garlic paste. Serve with a quick & easy chipotle avocado mayonnaise.
1 lb. Phillips Crab Meat
10 Saltine crackers, crushed
1 large egg
2 Tbsp. ranch dressing
2 tsp. oriental chili garlic paste*
2 tsp. lime juice
1 Tbsp. cilantro
1 Tbsp. extra virgin olive oil
Chipotle Avocado Mayonnaise:
1/4 cup Hellmann’s mayonnaise
1/2 tsp. chipotle chili powder*
1 medium avocado, mashed
1/2 tsp. lemon juice
salt and pepper to taste
*A substitution for oriental chili garlic paste can be made by mixing the following; 2 tsp Heinz chili sauce, 1/4 tsp garlic powder and Tabasco sauce, to taste. A substitution for chipotle chili powder can be made by mixing the following: 1/4 tsp chili powder, 3-4 drops liquid smoke and 3-4 drops Tabasco sauce.
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.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.