Worcestershire sauce, garlic and lemon flavor succulent crab meat in this hearty, versatile dish. Our Jumbo Lump Crab Meat makes an impressive presentation; be sure to mix in the crab meat gently to preserve those beautiful lumps!
1 lb. Phillips Jumbo Lump Crab Meat
4 Tbsp. olive oil
4 Tbsp. cold butter, cubed
2 Tbsp. garlic, chopped
2/3 c. white wine
4 tsp. Worcestershire sauce
2 Tbsp. fresh lemon juice
1/2 tsp. dried red pepper
2 tsp. fresh parsley, chopped
Salt & pepper to taste
16 oz. pasta, cooked OR 4 c. cooked rice
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
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!
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.