Can you improve a classic comfort food recipe like macaroni and cheese? Sure you can! Simply add Phillips Crab Meat for a new twist on an already delicious dish. Our decadent recipe of rich cheeses blended and baked to perfection is sure to delight macaroni connoisseurs everywhere!
5 c. cooked pasta
1 c. milk
1 Tbsp. margarine
6 oz. sharp Cheddar cheese
5 oz. American cheese
Crab Meat Topping:
8 oz. Phillips Crab Meat
3 Tbsp. margarine, melted
1 cup unseasoned breadcrumbs
1/2 tsp. salt
1/2 c. Monterey Jack or Pepper Jack cheese, shredded
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!
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.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.