A decadently rich and creamy cheese fondue, stuffed with lump crab meat and served with roasted garlic bruschetta and tangy tomatoes! Recipe created by Amy A., Pennsville NJ for the Phillips Ultimate Crab Challenge.
1 lb. Phillips lump crab meat (reserve 1/4 for topping)
2 Tbsp. butter
3/4 c. heavy cream
1/2 c. fontina cheese
1/2 c. provolone cheese
2 egg yolks
1/2 c. Parmesan cheese
1/2 tsp. black pepper, cracked
1 c. smoked mozzarella, shredded
1 1/2 c. petite diced tomatoes (canned with oregano and garlic)
1 Tbsp. fresh thyme
1 garlic bulb, pre-roasted
1 loaf baguette or Italian bread, sliced
2 Tbsp. olive oil
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.
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.
Phillips is 100% committed to sustainable seafood - find out how we are moving crab sustainability forward.
Learn more about sustainabilityWith the right ingredients, you can satisfy your gluten-free crab cake cravings at home in under 30 minutes.
View the recipe