Capture the classic taste of Tuscany with great textures, fresh vegetables and succulent crab meat! This recipe is light, delicious, and hassle free.
8 oz. Phillips Crab Meat
4 oz. dry fusilli or any similar pasta
2 Tbsp. olive oil
1 tsp. garlic, finely chopped
1 Tbsp. sun-dried tomatoes, thinly sliced
1 Tbsp. red peppers, thinly sliced
4 spears asparagus, fresh, cut into 2″ pieces
1 Tbsp. pine nuts, toasted
2 tsp. fresh oregano, chopped
1/3 c. chicken broth
2 Tbsp. butter
salt and pepper to taste
1 Tbsp. fresh basil, thinly sliced
1 Tbsp. asiago cheese, freshly grated
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.
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!