This dish requires minimal prep time for a meal fit to feed your whole family. The mild taste and delicate texture of flounder are enriched by crab imperial stuffing. Simple and delicious!
6 flounder fillets, approximately 6 oz. each
1 tsp. salt
1 tsp. pepper
2 lemons, sliced
2 Tbsp. butter, melted (optional)
1 tsp. paprika (optional)
Crab Imperial Stuffing:
1 lb. Phillips Lump Crab Meat
1 Tbsp. Hellmann’s mayonnaise
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1 tsp. ground mustard
1 tsp. Phillips Seafood Seasoning
1 Tbsp. fresh parsley, minced
2 slices bread – ground into bread crumbs
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.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
This recipe features a quick adaption of a Béarnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!