A summertime favorite you can enjoy year-round! Grilled mango & citrus flavors pair perfectly with the mild heat of chipotle aioli and the sweet taste of Phillips Special Crab Meat.
1 lb. Phillips Special Crab Meat
3 Tbsp. lime juice
1/2 c. Hellmann’s mayonnaise
1 Tbsp. Heinz chili sauce
1/2 tsp. smoked Tabasco (Chipotle Pepper) Sauce
1 1/2 tsp. cilantro, minced
3 c. baby spinach leaves
2 oz. mango slices
2 Tbsp. red onion slivers
2 Tbsp. berry or citrus salad dressing
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!
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.