Recipes
Appetizers & Dips

Summer Crab Salsa

This salsa recipe features Lump crab meat & fresh veggies for a refreshing summer appetizer that’s sure to be a big hit!
Recipe was a Finalist in the 2010 Ultimate Crab Challenge Recipe Contest – created by Deb S. from Cockeysville, MD.

Prep
15
Min
Ingredients

1 lb. Phillips Crab Meat
1 ear fresh corn on the cob, cooked
1 large tomato, chopped
1 ripe avocado, chopped
2 Tbsp. onion, finely chopped
1 clove garlic, finely chopped
1 jalapeno, finely chopped
1 lime
1 Tbsp. fresh cilantro, chopped
2 Tbsp. olive oil
Salt and Pepper, to taste

Cooking Instructions
  • Remove kernels from corn and place in a medium serving bowl.
  • Add tomato, avocado, onion, garlic and jalapeno and toss to incorporate.
  • Gently fold in crab meat.
  • In a measuring cup, stir together juice from one lime, cilantro, olive oil, and salt and pepper to taste.
  • Pour over crab meat mixture and toss gently to mix.
  • Cover and chill for one hour (if desired) to allow flavors to blend.
Featured Product
Lump Crab Meat

More Recipes

Shirley's Original Crab Cakes

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.

Crab Farfalle Puttanesca

A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.

Cheesy Crab & Spinach Dip

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

Satisfy Your Toughest Critics

Try this crabby upgrade to classic mac & cheese - you'll have the whole family asking for seconds!

View the recipe
A Maryland Legend

Try your hand at the original crab cake recipe first used in Phillips Crab House in in Ocean City, MD, in 1956.

View the recipe