This recipe is perfect for small snacks or as entertaining finger foods. Fresh crisp cucumber is hollowed and stuffed with a delicious blend of cream cheese, Phillips crab meat & spices. Best served chilled, these tiny cups pack a big taste.
Recipe submitted by: Jackie D. from Glendale, CA
8 oz. Phillips Crab Meat, excess liquid removed
3 long cucumbers
1/4 c. sour cream
1/4 c. cream cheese, softened
1 tsp. hot pepper sauce
1 tsp. sea salt
1/2 tsp. black pepper
1 tsp. brown mustard
1 Tbsp. green onion, minced
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.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.