This light, refreshing salad recipe mixes classic Mediterranean flavors with sweet crab meat. Full of taste and texture, this treat is healthy and filling! Recipe submitted by: Harris Teeter Winner, Gilda L. from Millsboro, DE
8 oz. Phillips Jumbo Lump Crab Meat
1/4 c. fresh lemon juice
2 tsp. Dijon mustard
1 tsp. honey
1/4 tsp. salt
1/4 tsp. garlic, minced
1/4 tsp. dried oregano leaves
1/2 c. extra virgin olive oil
1 jar (6 oz.) artichoke hearts, drained, quartered
1/2 c. black olives, sliced
1 jar (6 oz.) roasted peppers, julienne
6 oz. arugula
4 oz. baby spinach leaves
salt and pepper to taste
3 oz. sliced almonds
Irresistible cheeses, crab and spinach blended into a creamy, delectable dip.
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!