Our original Phillips recipe is perfect as a stand-alone side, garnish, or filling for your favorite fish or meat. This rich and delicious recipe is ready in 10 minutes and is sure to dress up any dish.
8 oz. Phillips Crab Meat
1/2 c. green pepper, chopped
1 1/2 tsp. canned pimento, chopped
1 1/2 Tbsp. Hellmann’s mayonnaise
1 large egg
1 1/2 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. mustard powder
1/2 tsp. lemon juice
Hot sauce, to taste
4 boneless fish fillets or chicken breasts
Serving Suggestion: Garnish with paprika and lemon wedge. Use these ingredients to stuff tomatoes, mushrooms or red & green peppers.
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.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.