Crisp red or green peppers overflowing with crab meat stuffing spice up this traditional dish. The recipe allows you to take control of the level of spice. In just a few simple steps you can create a mouthwatering dish sure to please the taste buds!
1 lb. Phillips Crab Meat
1 tsp. Phillips Seafood Seasoning
6 red or green peppers
1 c. boiling water
1/2 c. Hellmann’s mayonnaise
2 hard cooked eggs, chopped
1/4 c. warm chili sauce
dash of Tabasco Sauce
1 c. onion, grated
2 Tbsp. lime or lemon juice
1/2 tsp. Worcestershire sauce
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.