A zesty and refreshing salad that combines the sweet taste of crab meat with avocado, spinach, tangy mandarin oranges, and bacon.
8 oz. Phillips Jumbo Lump Crab Meat
1/2 Hass avocado peeled, pitted, cut into chunks
1 egg, hard cooked, peeled, chopped
3 c. butterhead (Bibb) lettuce, chopped
3 c. fresh spinach, chopped
4 strips bacon, cooked crisp, chopped
1/4 c. Mandarin oranges, juice packed, drained
1/2 Tbsp. red onion, cut into fine slivers
2 Tbsp. balsamic vinegar
1 Tbsp. orange marmalade
1 tsp. Dijon mustard
2 Tbsp. olive oil, light
1 Tbsp. orange juice
1/8 tsp. salt
1/8 tsp. black pepper
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!
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
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.