These crispy crab rangoons take an updated twist by adding cucumber and feta to the crab filling – they’re served with a delightful lemon sauce to incorporate the flavors of the Greek Isles.
Recipe created by Mary E. from Ormond Beach, FL for the 2020 Phillips Recipe Challenge.
8 oz. Phillips Crab Meat (lump or special recommended)
4 oz. softened cream cheese
2 oz. crumbled feta cheese
1/4 cup finely diced thin skinned cucumber
1/4 tsp. grated or finely minced garlic
1/2 tsp lemon zest
24 (approximately) wonton wrappers
oil for frying
2/3 cup chicken broth
2 eggs (room temperature)
3 Tbsp. fresh lemon juice
2 Tbsp. chopped green onion
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.
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.
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.
Our classic Maryland Style Crab Cakes capture the authentic flavors of the Eastern Shore.
View our MD Style Crab CakesMaryland is famous for crabs, and Phillips is the premier restaurant for award-winning crab cakes!
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