Recipes
Pastas & Pizzas

Crab Saute in White Wine Sauce

This creamy and delicate recipe blends fresh vegetables and crab meat in a delicious white wine cream sauce. This dish is perfect served alone or with rice or pasta as a filling entrée.

Prep
5
Min
Cook
15
Min
Serve
4
Ppl
Ingredients

1 lb. Phillips Crab Meat
1 tsp. Phillips Seafood Seasoning
4 Tbsp. butter
1 Tbsp. flour
1/2 c. mushrooms, sliced
1/2 c. tomatoes, diced
1/2 c. corn kernels
1 c. white wine
1/2 c. heavy cream
2 tsp. dill weed, fresh, minced
salt and pepper to taste

Cooking Instructions
  • Melt butter in sauce pan over medium heat. Stir in flour, add seasoning and mushrooms and sauté until soft.
  • Stir in tomatoes, corn, and white wine. Heat until liquid is reduced by half.
  • Add heavy cream and dill and sauté until heated through and sauce is slightly thickened.
  • Add salt and pepper to taste.
  • Fold in crab meat and heat through. Serve immediately.

Serve atop rice or pasta, if desired.

Featured Product
Lump Crab Meat

More Recipes

Crab Farfalle Puttanesca

A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.

Herb-Grilled Steak with Stuffed Mushroom

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!

Shirley's Original Crab Cakes

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.

Anchored in Maryland since 1914

Maryland is famous for crabs, and Phillips is the premier restaurant for award-winning crab cakes!

View Our Locations
From the Shore to Your Door

Phillips makes it easy to receive quality seafood from the name you've come to trust.

View Available Products