Looking for something fresh and light? Wrap up rice noodles, lettuce, carrots and cucumber with claw crab meat, sprouts and fresh herbs in a rice paper wrapper. Packed with high-quality protein, these appetizers are fun to make and taste amazing!
Want to see this recipe in action? Check out our Crab Meat Summer Rolls Recipe Video.
8 oz. Phillips Claw Crab Meat
16 rice paper wrappers
8 oz. rice noodles
2 cups lettuce, shredded
2 cups carrots, julienned
2 cups cucumber, skinned & seeded, julienned
2 cups bean sprouts
mixed herbs, as desired (chopped Thai basil, cilantro & mint)
chives (optional), diced, as garnish
Serving Suggestion: Serve with a dipping sauce of your choice, such as Phillips’ Pineapple Sweet Chili Sauce.
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.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.