Skip menu to read main page content
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

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.

Herb-Grilled Steak with Stuffed Mushroom

Herb-Grilled Steak with Stuffed Mushroom

This recipe features a quick adaption of a BĂ©arnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!

Crab Farfalle Puttanesca

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.

Get the Party Started!

Guests due any minute? Let us lend a hand! Our Salt & Pepper Calamari is ready in minutes and guaranteed to impress!

View our calamari
Is It Soup Season Yet?

Our line of decadent, microwave-ready seafood soups lets you celebrate soup season all year long!

View our soup line