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
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.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.