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!
4 oz. Phillips Crab Meat
(4) 6-8 oz. strip or tenderloin steaks
4 Portabella mushroom caps, washed and stemmed
Optional: 4 tsp. finely crushed bread crumbs
2 Tbsp. Hellmann’s mayonnaise
2 Tbsp. melted butter
1 tsp. tarragon vinegar
1/2 tsp. tarragon, freshly minced
1/4 tsp. chervil or parsley, freshly minced
pinch each of cayenne pepper and salt
Recipe Tips: Make a second batch of sauce, without crab meat, to serve on the side for dipping. You can substitute giant white mushrooms for Portabella mushrooms.
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.
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.