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.
Serve atop rice or pasta, if desired.
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.
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!