A delicious twist on the classic Cobb Salad! Enjoy crab meat instead of chicken & add some heart-healthy Omega-3s. Dress it up or throw it all in a bowl and mix it together. Double this recipe and make it for two!
4 oz. Phillips Crab Meat
1/2 small head of iceberg lettuce
2 oz. ranch or blue cheese dressing
1 hardboiled egg, peeled and chopped
1/2 avocado, diced
2 oz. tomato, diced
2 oz. applewood smoked bacon, chopped
2 oz. blue cheese crumbles
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!
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
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.