Appetizers & Hors D'oeuvres
Smoked Wild Alaskan Salmon Deviled Eggs

Smoked Wild Alaskan Salmon Deviled Eggs


  • 8 Hard boiled eggs
  • 3 Tbsp. Mayonnaise
  • 2 Tbsp. black olives, Minced
  • 1/8 Tsp. dill weed
  • 3 oz. Smoked Wild Alaskan Salmon
  • Pepper and paprika (optional)
  • Cut hard boiled eggs in half lengthwise. Remove yolks placing them in a medium sized bowl. Stir in mayonnaise, olives and dill with the hard boiled egg yolks. Fold in the smoked Wild Alaska Salmon. Add pepper to taste. Spoon mixture into egg halves and garnish with paprika if desired. Refrigerate until firm. Makes 16 deviled eggs.
Salmon with Fresh Asparagus

Salmon with Fresh Asparagus


  • 16 fresh asparagus spears
  • 1 (8-ounce) package nonfat cream cheese, softened
  • 1 tablespoon skim milk
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon capers
  • 16 (1/8-inch-thick) slices Smoked Wild Alaskan Salmon (about 12 ounces)
  • Fresh dill sprigs (optional)
  • Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut asparagus in half crosswise. Reserve asparagus bottoms for another use. Arrange asparagus in a steamer basket over boiling water. Cover and steam 1 minute or until crisp-tender. Rinse with cold water; drain well, and set aside. Combine cream cheese and milk, stirring until smooth. Stir in chopped dill and capers. Spread cream cheese mixture evenly over one side of each salmon slice. Place 1 asparagus piece across narrow end of each slice. Roll up slices, jellyroll fashion. Place salmon rolls on a serving platter. Cover and chill thoroughly. Garnish with dill sprigs, if desired. Yield: 16 appetizers
Classic Smoked Salmon Appetizer

Classic Smoked Salmon Appetizer


  • 8 ounces Smoked Wild Alaskan Salmon

  • Herbed cream cheese

  • 12 slices cocktail-size rye or pumpernickel bread

  • 1/2 cup thinly sliced red onion

  • 3 tablespoons capers

  • Lemon slices

  • Fresh dill sprigs

  • Arrange smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter. Garnish with red onion, capers, lemon slices and dill.

    *Herbed cream cheese: Beat together until smooth 8 oz. softened cream cheese, 2 tablespoons milk, 1 teaspoon each lemon juice and dill weed, and 4 to 5 drops bottled hot pepper sauce.

    Makes 6 servings.

    Herbed Cream Cheese and Smoked Salmon Pinwheels

    Herbed Cream Cheese and Smoked Salmon Pinwheels


    • 8 oz. Smoked Wild Alaskan Salmon , thinly sliced
    • 24 slices party rye or pumpernickel bread, toasted
    • 1/2 cup red onion, finely chopped
    • 1/2 cup capers, rinsed
    • 16 oz. Block & Barrel Imperial cream cheese, softened
    • 3 tbsp. fresh dill, finely chopped
    • 2 tbsp. fresh chives, chopped
    • 2 tbsp. sour cream
    • Fresh lemon zest (1 per pinwheel)
    • Freshly ground pepper to taste
    • Combine the cream cheese, dill, chives, sour cream, lemon zest and pepper. Mix well with a beater attachment. Place a 12" x 16" piece of plastic food wrap on a cutting board. Spread half of the smoked salmon over the plastic, overlapping the slices slightly and leaving a 1-1/2" border at each end. Spread half of the cream cheese mixture over the top of the smoked salmon. Roll the smoked salmon into a tight log starting at the edge closest to you. Tighten the ends by twisting the plastic wrap tightly on the end. Repeat with the remaining smoked salmon and filling.. Refrigerate the rolls until they are firm (approximately 1 hour). With the plastic wrap on, slice each smoked salmon roll into 12 slices. Remove the plastic film from each slice of the salmon pinwheel. Place a slice on each piece of rye toast, and sprinkle with red onion and capers. Arrange the slices on a tray and serve. Makes 12 servings
    Alaskan King Crab Cocktail

    Alaskan King Crab Cocktail


    • 1 1/2 lbs Alaskan King Crab Meat (approx. 8-10 legs) shelled, large chunks
    • 1 1/2 cups finely chopped Green Bell Pepper
    • 1 1/2 cups finely chopped Celery
    • Lettuce or Spinach leaves to line the serving dish
    • Cocktail Sauce Ingredients:
    • 1 cup Ketchup
    • 1 Tbsp Horseradish
    • 2 tsp Worcestershire Sauce
    • 1 tsp White Pepper
    • 1 tsp black Pepper
    • 1 tsp Salt
    • 1/4 tsp Garlic Powder
    • 1 tsp Onion Powder
    • To make the cocktail sauce, combine all ingredients and stir to mix. Chill for at least an hour. To assemble the crab cocktail, line the serving dish with the lettuce or spinach leaves. Stir the King Crab meat, green pepper, and celery together. Stir gently, so that the large chunks of crab meat are not broken. Heap the crab meat mixture on the greens. Spoon the cocktail sauce over the salad. Serve chilled. Makes 12 servings.
    King Crab Stuffed Mushrooms

    King Crab Stuffed Mushrooms


    • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs) shelled, chunked
    • 30-35 large fresh Mushrooms, stems removed
    • 1 Tbsp Butter
    • 1 Tbsp minced Garlic
    • 1 pkg (4 oz) Cream Cheese
    • 2 Green Onions, finely chopped
    • Season to taste
    • Preheat oven to 350 degrees F. Melt the butter in a skillet and add the garlic. Briefly fry the mushroom caps until lightly browned. Remove from pan and allow to cool. Combine the King Crab meat, cream cheese, and green onion. Season to taste. Mix well. Stuff each mushroom cap with a spoonful of the King Crab mixture. Bake for 10-15 minutes or until lightly browned. Serves 6-8, or makes a large appetizer platter.
    King Crab Appetizers

    King Crab Appetizers


  • 1/2 lb of Alaskan King Crab Meat (approx. 2-4 large legs), shelled, chunked

  • 1 cube softened Butter

  • 1 jar Kraft "Old English" Cheese Spread

  • 1 pkg Sourdough English Muffins

  • Mix King Crab meat, butter and cheese together. Split English Muffins and cut them into seasonal/themed shapes using metal cookie cutters. Spread King Crab mixture on muffins. Place on center oven rack, with setting on broil until crab meat is warmed through and topping is brown and bubbling. Serve hot.

    Baked King Crab Hors d' oeuvre

    Baked King Crab Hors d' oeuvre


    • 1 1/2 lbs Alaskan King Crab Meat (approx. 6-8 large legs), shelled and flaked small
    • 3 cups fresh Bread Crumbs
    • 1 cup Ketchup
    • 3 Tbsp Lime Juice
    • Tbsp finely chopped Parsley
    • 1 Tbsp fresh Tarragon
    • 1/2 tsp Salt
    • 1/2 tsp Pepper
    • Preheat oven to 400 degrees F. Combine all ingredients thoroughly in a large mixing bowl. Roll into meatballs. Arrange these on a greased cookie sheet. Bake for 15 minutes. Serve King Crab Hors d' oeuvres hot or cold. Great with Cheese Fondue. Makes about 15.
    Crab Puffs

    Crab Puffs


    • 1/4 cup Mayonnaise
    • 2 tsp Olive Oil
    • 6 oz Cream Cheese, softened
    • 1 lb Alaskan King Crab Meat (approx. 4-6 large legs), shelled and flaked small
    • 1 1/2 cups ground Pecans
    • 2 Tbsp Mango Chutney
    • 1 tsp Salt
    • 1 tsp Curry Powder
    • 1 cup dried Coconut, shredded
    • Place mayonnaise in glass or stainless steel bowl, add olive oil in a fine stream, stirring constantly. Continue to stir until the oil is thoroughly blended into the mayonnaise. Combine the cream cheese with the mayonnaise. Add the remaining ingredients, except for the shredded coconut. Mix thoroughly. Roll into pecan size balls. Roll the Crab Puffs in the coconut and serve chilled. Makes about 30 King Crab Puffs.
    Alaskan King Crab Cakes

    Alaskan King Crab Cakes

    Ingredients :

    • 1 Tbsp Butter
    • 1/4 cup Onion, chopped
    • 1/4 cup Celery, chopped
    • 1 clove Garlic, minced
    • 1/2 lb Alaskan King Crab Meat (approx. 3 large legs), shelled and flaked
    • 1 1/4 cups seasoned Bread Crumbs
    • 1/4 cup Mayonnaise
    • 1 Egg, lightly beaten
    • 1 1/2 tsp Worcestershire Sauce
    • 1 tsp Lemon Juice
    • 1/8 tsp Ground Pepper
    • 4 Tbsp Butter
    • In a large skillet, heat 1 tablespoon of butter. Add chopped onion, celery, and garlic. Cook over medium heat for 3 minutes or until tender, stirring occasionally. Remove skillet from heat and let cool. Stir in King Crab meat, 3/4 cup bread crumbs, mayonnaise, egg, Worcestershire sauce, lemon juice, and pepper. Shape King Crab meat mixture into 4 patties; coat with remaining 1/2 cup bread crumbs, pressing crumbs onto each patty. In same large skillet over medium heat, melt 4 tablespoons butter. Cook Alaskan King Crab Cakes 8 to 9 minutes or until golden brown on both sides. Serve with your favorite sauce. Serves 4.
    King Crab filled Cucumber Rolls

    King Crab filled Cucumber Rolls


    • 1 large Cucumber
    • 1/2 lb Alaskan King Crab Meat (approx. 3 large legs), shelled, flaked small
    • 4 Tbsp Mayonnaise
    • 1 1/2 tsp Onion, finely grated
    • 1 large pinch Salt
    • 1/2 tsp Sugar
    • 5 drops Tabasco
    • Cut ends off cucumber and cut across it making 3 sections. Remove seeds with corer or a sharp paring knife, making a large, deep cavity. Mix King Crab meat, mayonnaise, onion, salt, sugar and Tabasco. Stuff into the cavity in the cucumber. Wrap cucumber in plastic wrap and chill. Slice into 1/2-inch-thick slices and serve.
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