Keep your kitchen cool this summer with our Crab Caprese recipe! This quick meal of lump crab meat & basil vinaigrette over mozzarella and tomatoes is easy to prep and even easier to enjoy.
Recipe submitted by: Thomas M. from Charlotte, NC for the Phillips Crab Meat Recipe Contest.
1 lb. Phillips crab meat
2 Tbsp. basil, very finely chopped
4 Tbsp. lemon juice
2 tsp. grainy Dijon mustard
1/2 tsp. kosher salt
1/2 tsp. black pepper, freshly ground
1/2 tsp. white sugar
16 tomato slices, ½” thick
16 fresh mozzarella slices, ½” thick
8 crusty sourdough bread slices, 1” thick
9 Tbsp. extra virgin olive oil, divided
Succulent cakes filled with chunks of Phillips lobster claw and knuckle meat, fried to a golden brown and served over a sauce made from Greek yogurt, garlic, lemon juice, smoked paprika and roasted red peppers.
Packed with tender Phillips lobster meat, sautéed garlic, ginger, mushrooms and coleslaw, these Lobster Eggs Rolls are seasoned with soy, hoisin and chili oil for a savory, slightly spicy filling.
Guests due any minute? Let us lend a hand! Our Salt & Pepper Calamari is ready in minutes and guaranteed to impress!
View our calamariTry your hand at the original crab cake recipe first used at Phillips Crab House in Ocean City, MD, in 1956.
View the recipe