A simple yet creative way to serve our Crab & Spinach Dip! Try this recipe for a scrumptious, easy party appetizer that’s a pinch to make, serve, and eat!
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.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.