These delicious wraps are light and healthy, combining premium Phillips crab meat, lime, alfalfa sprouts, and avocado.
1 lb. Phillips Lump Crab Meat
3 Tbsp fresh lime juice
1/3 c. green onions, chopped
4 oz can green chilies, chopped
2 medium avocados, coarsely mashed
1 c. alfalfa sprouts, lightly packed
6 burrito size flour tortillas or deli wraps
1 c. lettuce, shredded
8 medium cherry tomatoes
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.
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.