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
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
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!