This versatile dish has all of the rich and creamy flavor of a culinary masterpiece made from scratch at home. Whether served in natural crab shell or used as a topping for another dish, this recipe is perfect for entertaining.
3 oz. Hellmann’s mayonnaise
1 oz. half & half
1/2 tsp. Phillips Seafood Seasoning
1/2 tsp. fresh lemon juice
1/2 tsp. Worcestershire Sauce
Pinch of paprika
1/4 c. shredded Cheddar cheese
4 ramekins for baking (or empty natural crab shells)
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
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!
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.