Skip menu to read main page content

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

Cooking Instructions
  • Drain kalamata olives and coarsely chop in food processor.
  • Add dates, walnuts and 2 tsp. olive oil and blend.
  • In a pan, sauté shallots, garlic, salt and pepper on medium-high heat in 2 Tbsp. olive oil until golden brown.
  • Add red peppers and Seafood Magic, blend and heat through.
  • Combine the walnut / raisin / olive paste, mix in pan and turn off heat.
  • Gently fold in crab meat.
  • Unroll pie crusts on a lightly floured surface. Cut out rounds, using a 3-inch cookie cutter.
  • Place a large spoonful of the filling in the center of each round.
  • Slightly wet the edge of the pastry, fold in half and pinch the edges with a fork to seal.
  • Bake in a preheated 350°F oven 15-17 minutes or until golden brown.

Recipe Tip: If you’re short on time, try crab filling on your favorite crackers. Makes 15 medium or 25 small empanadas.

Featured Product
Crab Claw Meat

More Recipes

Anchored in Maryland since 1914

Maryland is famous for crabs, and Phillips is the premier restaurant for award-winning crab cakes!

View Our Locations
From the Shore to Your Door

Phillips makes it easy to receive quality seafood from the name you've come to trust.

View Available Products