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
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!
A classic pasta recipe featuring tomatoes, garlic, olives, capers, and anchovies, updated with Phillips Crab Meat. Pair with Wente Vineyards Southern Hills Cabernet Sauvignon.
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.