Soup:
1 Tbsp. butter
1/2 cup onion, chopped
1 stalk celery, chopped
1 average butternut squash, baked, pulp only (about 2 cups)
(OR, substitute 15 oz. canned pumpkin)
1 1/2 cups chicken broth (not condensed)
pinch white pepper
Crab Sauté:
8 oz. Phillips crab meat
1 Tbsp. butter or margarine
4 oz. Andouille (Cajun style) sausage, cut into 1/4” small pieces
1 Tbsp. fresh sage, minced (or 3/4 tsp. dry)
1/4 cup corn kernels
1/4 cup heavy cream
salted pumpkin seeds (optional garnish)
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
A creamy homemade white clam sauce with Calabrian chiles, garlic and fresh parsley lays the foundation for a savory, seafood-forward pie. Topped with a blend of mozzarella cheeses, chili crisp and tender Phillips lobster meat, each slice delivers rich, spicy and indulgent flavor.
Phillips is 100% committed to sustainable seafood - find out how we are moving crab sustainability forward.
Learn more about sustainabilityTry this crabby upgrade to classic mac & cheese - you'll have the whole family asking for seconds!
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