Adapted from a recipe developed by Chef Rodelio Aglibot at L’Orient in Seattle, WA, this Asian-inspired Crab-Crusted Seared Ahi recipe features premium seared Yellowfin tuna paired with the bold flavor of ginger and the smooth, refreshing taste of crab meat.
8 oz. Phillips Special Crab Meat
(2) Phillips Yellowfin Tuna steaks, 6 oz. portions
¼ Cup ponzu (citrus soy) sauce
1 Tbsp. peanut oil
2 tsp. fresh ginger, grated (or ½ tsp. ginger powder)
1 Tbsp. cilantro, minced
1 Tbsp. fresh chives, minced
⅛ tsp. white pepper
2 Tbsp. mayonnaise
⅓ cup panko bread crumbs (Japanese style)
1 Tbsp. pure sesame oil
1 tsp. cilantro, minced
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.
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.
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.