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!
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.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.