The sweet taste of premium Phillips Crab Meat blends with cheese, mushrooms and bacon in this recipe. An exciting twist on a classic meal your whole family will love!
8 oz. Phillips Crab Meat
2 Tbsp. olive oil
8 oz. mixed mushrooms, thinly sliced
4 Boboli 8″ crusts
2 c. (16 oz.) fire roasted tomatoes, drained of juice and diced
16 cloves garlic, roasted and slightly mashed
2 c. (6 oz) smoked Gouda cheese, shredded
2 c. (6 oz.) shredded low moisture part skim mozzarella cheese
8 slices thick cut peppered bacon, cooked and finely chopped
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!