This recipe keeps it simple by using our grocery-store crab cakes as your starting point. Whip up a flavorful noodle and vegetable salad and layer a crab cake right on top!
4 Phillips Maryland-Style Crab Cakes, thawed
1/2 cup panko (Japanese-style bread flakes)
peanut oil, as needed
lime wedges, as garnish
NOODLE SALAD:
4 oz. dry Japanese buckwheat (soba) or Chinese lo mein style noodles, cooked according to package directions, drained and held
8 fresh asparagus spears, cut into 1″ pieces and blanched
8 grape tomatoes, halved
1 cup carrots, julienne
2 oz. snow peas, trimmed and halved
DRESSING:
1/2 C. soy sauce
2 Tbsp. mirin (sweet cooking rice wine)
2 tsp. dark (pure) sesame oil
2 cloves fresh garlic, minced
2 tsp. fresh ginger, grated (or equivalent ginger powder)
2 Tbsp. dark brown sugar
2 tsp. A Taste of Thai garlic pepper sauce
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.
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.
Try this crabby upgrade to classic mac & cheese - you'll have the whole family asking for seconds!
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