With sweet crab meat and tender chicken breasts marinated in a blend of juice and spices, locking in the juicy flavor, this hearty dish is sure to please and impress your dinner guests!
Recipe submitted by: ACME Winner, Wydia K from Philadelphia, PA
8 oz. Phillips Lump Crab Meat
4 boneless, skinless chicken breast
2 c. apple juice
Lemon pepper seasoning, season to taste
Oregano, season to taste
Garlic powder season to taste
Onion power, season to taste
Parsley flakes, season to taste
Seasoning salt, season to taste
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!
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.