Inspired by the prominent flavors of Spanish Catalan cuisine, these savory stuffed and deep-fried wonton empanadas feature Phillips crab meat, smoky chorizo and cheese and are served alongside a smoky red pepper and sun-dried tomato sauce.
Recipe created by Lynn A. from Fremont, NE for the 2020 Phillips Recipe Challenge.
8 oz. Phillips Chef’s Select Crab Meat Blend
3 Tbsp. extra virgin olive oil
8 oz. fresh chorizo
1 cup diced onions
3 tsp. smoked paprika, divided
1 tsp. minced garlic
1/2 cup cooking sherry
8 oz. shredded cheddar jack cheese (substitute Manchego for an authentic Spanish touch)
salt and pepper to taste
36 wonton wrappers
canola oil
2 Tbsp. salt
Mojo Picante Romesco — Spanish Red Pepper and Almond Sauce
2 large jarred roasted red peppers (about 8 oz.)
1/3 cup drained and coarsely chopped sun-dried tomatoes
1/3 cup toasted slivered almonds
1/3 cup extra virgin olive oil
1 garlic clove
2 Tbsp. red wine vinegar
1 tsp. smoked paprika
½ tsp. salt
pinch of cayenne pepper
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.
A creamy homemade white clam sauce with Calabrian chiles, garlic and fresh parsley lays the foundation for a savory, seafood-forward pie. Topped with a blend of mozzarella cheeses, chili crisp and tender Phillips lobster meat, each slice delivers rich, spicy and indulgent flavor.
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
With the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.
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