These baked pastries 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 classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
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.