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Featured
Products |
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| New!
Fried Dim Sum...
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| #32704 |
Asian
Rhythm Fried Dim Sum |
3/24
ct./case |
Authentic
dim sum hand made in Thailand
Three varieties 24 pieces of each: shrimp spring roll, shrimp wonton,
and shrimp money bag
A great opportunity to bring a taste of Thailand to your customers
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Phillips
Fried Dim Sum contains an equal variety of Shrimp Spring Rolls,
Shrimp Wontons, and Shrimp Money Bags. Each piece is handmade
in Asia with local ingredients for a truly authentic taste. Save
on prep time and labor since this product goes from freezer to
fryer in just 4 minutes.
Cooking
Instructions Fry
1. Preheat fryer to 350°F
2. Place dim sum in fryer, cook for 3-4 minutes or until golden
brown
3. Dim Sum are finished when they reach an internal temperature
of 165°F.
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| Crabmeat... |
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| #17872 |
Backfin
Crab Meat |
12/
1 lb. cans/case |
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Backfin
crab meat is ideal for upscale restaurants that feature crab dishes.
Backfin is a blend of broken pieces of jumbo lump and special grade
crab meat. It is perfect for use in crab cakes, sautes, crab toppings
or cold salads. Backfin makes a beautiful presentation when stuffing
fish, chicken, vegetables, or seafood. |
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| #17870 |
Jumbo
Lump
Crabmeat |
12/
1 lb. cans/case |
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Known
as the "Rolls Royces" of crab meat, Jumbo Lump is prized
for its impressive size, bright white color and exquisite taste.
Jumbo lump consist of the two large muscles connected to the swimming
fins of the crab; Jumbo lump should never be broken up for a recipe;
it is best used in upscale cocktail presentations or in sautes,
where the size of the lumps can really shine. |
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| #17880 |
Claw
Meat
Crabmeat |
12/
1 lb. cans/case |
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Picked from the swimming fins of the
crab, claw meat is a brown meat with a stronger flavor profile.
Its stronger flavor profile makes claw meat ideal for dishes with
heavy sauces or in dips and soups, as the flavor of the crab still
comes through. As it is a less expensive grade, it is also ideal
for price conscious menu items. Crab cakes can be made with claw
meat, or try a Thai crab salad, a crab fritter, or crab spring rolls. |
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Crab
Cakes... |
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| #33856 |
Signature
Crab Cakes |
12/3.5
oz./case |
A blend of jumbo and special crab meat is mixed with a traditional
base to create these Maryland-style specialties.
These flavorful crab cakes are flash-frozen and can be baked from
frozen or thawed to save time.
The rich flavor also lends itself well to a variety of sauces
and condiments.
Over 70% blue swimming crab meat.
This crab cake can be baked or pan fried. |
These
Maryland-style crab cakes are made with a combination of jumbo
lump and special grades of crab meat. This traditional recipe
was created in 1956 and is the same recipe used today by all of
our restaurant chefs. Phillips Signature Crab Cakes require no
prep time and can be pan-sautéed or fried from frozen.
With about 70% blue swimming crab meat, this classic recipe is
sure to please.
Cooking
Instructions
1. Pan Fry over medium heat in oil for approximately 3-4 minutes
on each side
2. Crab cakes are finished when they reach an internal temperature
of 165 Degrees F.
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| #33850 |
Chesapeake
Crab Cakes |
100/.75
oz./case |
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The claw meat used in the Chesapeake Crab Cake provides a slightly
sweet flavor and a denser consistency than our other crab cakes.
This cake contains about 70% blue swimming claw meat, with just
enough other ingredients (mayonnaise, eggs, breadcrumbs and flavorings)
to hold the meat together while cooking.
Cooking
Instructions/Fry:
Preheat fryer to 350ºF. Place mini in fryer, cook for 3-4
minutes or until golden brown. Minis are finished when they reach
an internal temperature of 165ºF. |
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Copyright
© 2008 Thomas O. Miller & Company, Inc. |
