8 oz. Phillips Crab Meat
1 c. balsamic vinegar
1 tsp. honey
2 Tbsp. butter
1 large Vidalia or other sweet onion (about 14 oz.), thinly sliced
1 tsp. light brown sugar
1/2 tsp. garlic powder
1/4 tsp. salt
4 Boboli 8″ crusts
1/2 c. Alfredo sauce
2 c. shredded low moisture part skim mozzarella cheese
2 large tomatoes, sliced into 16 – 1/4″ slices
8 oz. shredded smoked Provolone cheese
1 tsp. crushed red pepper flakes
Garnish: 4 tbsp. fresh basil chiffonade
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.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.