Baltimore, MD, November 17, 2010 – Leading the seafood evolution, Phillips Foods, Inc. was proudly ranked by chefs nationwide against all other top-selling competitive crab meat brands in a third party study. For the second year in a row, chefs from commercial and non-commercial segments equally agreed that Phillips had the #1 quality crab meat on the market. Phillips is also the #1 importer of crab meat into the United States, providing chefs with the highest availability of product.
As touted by many of the industry’s top chefs, quality and consistency are the driving factors that make Phillips Crab Meat stand out. “Every day brings a new adventure as a chef,” explains Chef Josean Rosado, executive chef for Brightons at the InterContinental Harbor Court Baltimore. “The ingredient quality must never be left to chance.”
Phillips’ wild caught blue swimming crab is harvested in the tropical waters of Southeast Asia, handpicked and processed at the height of freshness to deliver superior taste and quality to consumers. Operating under the highest quality and safety standards, Phillips produces its product in company owned and operated plants with uncompromising attention to detail.
From the popular crab cake appetizer to crab bruschetta and crab soup, Phillips Crab Meat is used in a variety of applications across multiple menu categories and served hot or cold. A great source of lean protein, Vitamin B12 and zinc, sweet blue swimming crab is great as a stuffing for proteins, on a salad or in an omelet or pasta; the possibilities are endless!
Source: Phillips Foods Inc.
