A rich, creamy Alfredo sauce enveloping fettuccine noodles & Philips crab meat make up this delectable dish. On busy weeknights, substitute store-bought Alfredo sauce to save time!
1 lb. Phillips Crab Meat
8 Tbsp. butter
24 oz. heavy cream
1 c. sun-dried tomatoes (in oil), chopped
1 c. grated Parmesan cheese
1 c. grated Romano cheese
8 oz. snow peas, trimmed and blanched
1 lb. fettuccini
fresh basil to garnish
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
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.