Seafood Twice a Week: June Inspiration

We’re getting into the heat of the summer here in Baltimore, and we’re combing our recipe books for some lighter menu options to keep things fresh on the dinner table. Not wanting a full heavy meal? Incorporate your recommended eight ounces a week into some soups, salads & sandwiches.

Here are our recipe ideas to help give your June menu plans a flavor-packed punch:

Soups & Salads

Crab Cobb Salad
A delicious twist on the classic Cobb Salad! Enjoy crab meat instead of chicken and add some heart-healthy Omega-3s. Dress it up or throw it all in a bowl and mix it together. Double the recipe to make Crab Cobb Salad for two!

Green Garden Gazpacho
Created by chefs from Wente Vineyards, a fifth-generation family-owned winery in operation since 1883.  This soup features crab, almonds and avocado and pairs beautifully with Wente Vineyards Morning Fog Chardonnay.

Appetizers & Light Bites

Lump Crab Meat Cocktail
Phillips Crab Meat in a savory dressing is the star of this Lump Crab Meat Cocktail recipe, also featuring celery, dill, onion and lemon. Recipe submitted by Mary Ann Lee from Clifton Park, NY for the Phillips Ultimate Crab Challenge.

Wild Mushroom & Crab Pizza
The sweet taste of premium Phillips Crab Meat blends with cheese, mushrooms and bacon in this recipe for Wild Mushroom & Crab Pizza. An exciting twist on a classic meal your whole family will love!

Crab Caprese
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 Moore from Charlotte, NC for the Phillips Crab Meat Recipe Contest.

Hearty Entrées

Lemon Caper Crab Cakes
These Lemon Caper Crab Cakes are packed with the flavor of succulent jumbo lump crab meat combined with zesty lemon & savory piquant capers. Simply delicious!

Crab & Goat Cheese Torte
This Crab & Goat Cheese Torte recipe makes an impressive and elegant appetizer loaded with flavor. A rich blend of goat cheese, cream cheese and crab meat is accented by a zesty relish made with avocado, olives, Balsamic and cilantro. Created by Chef Daniel Hendon of Boca Raton, Florida; winner of 2002 Phillips Recipe Contest.

Chesapeake Filet Mignon
This recipe for Chesapeake Filet Mignon features tender, juicy steak dressed with smooth cream of crab soup and topped with sweet crab meat for a mouth-watering meal full of Eastern Shore flavor. Using our pre-made Cream of Crab Soup means you won’t spend all day in the kitchen, and you can substitute your favorite cut of steak for a recipe that’s easy to adapt for every appetite.