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.
Whether you're looking for classic crab cakes or Asian-inspired appetizers, we make seafood feasts a snap.
View our grocery productsOur classic Maryland Style Crab Cakes capture the authentic flavors of the Eastern Shore.
View our MD Style Crab Cakes