Yield: 16 servings. 1 lb. Phillips Crab Meat 8 large artichokes 8 oz. cream cheese (preferably Philadelphia®) ½ cup finely shredded Monterey Jack Cheese ¼ cup finely shredded Romano cheese ¼ cup finely shredded Parmesan cheese ½ cup shredded Mozzarella cheese, low-moisture, part-skim ½ cup Hellmann's® Mayonnaise ¼ cup white wine ½ tsp. Phillips Seafood Seasoning optional, ⅛ tsp. each white, red and black pepper Bring ½ pot of water to boil in an 8 qt. stockpot. Trim tops and ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.