These baked Crab Empanadas are packed with sweet crab meat for an Eastern Shore twist on a classic Spanish dish. Pair with a Carmenere such as Casillero del Diablo or Frontera.
1 lb. Phillips Crab Meat
9.5 oz. jar of Mezzetta Sliced Greek Kalamata Olives
1/2 c. walnuts, chopped
1/4 c. Sunsweet Dates or Antioxidant Blend
4 tsp. olive oil
2 shallots, minced
2 garlic cloves, minced
16 oz. jar of Mezzetta Roasted Bell Peppers, chopped
3 Tbsp. Chef Paul Prudhomme’s Seafood Magic
1 pkg. 15 oz. refrigerated pie crust
salt and pepper to taste
Recipe Tip: If you’re short on time, try crab filling on your favorite crackers. Makes 15 medium or 25 small empanadas.
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.
Maryland is famous for crabs, and Phillips is the premier restaurant for award-winning crab cakes!
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