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Seafood Samplers
Only $159.99
On SALE for only $99.95
In Stock, Price is for 5 lbs.
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Seafood Recipes
Smoked Wild Alaskan Salmon Dip
Ingredients:
8 oz Smoked Wild Alaskan Salmon
1/2 pound of cheese spread
Remove skin from Smoked Wild Alaska Salmon. In a mixing bowl, flake your Smoked Salmon with an electric mixer until light and fluffy. Add cheese and mix well. Serve with chips or crackers.
This recipe is provided by ASMI
Smoked Salmon Spread
Ingredients:
3/4 pound Smoked Wild Alaskan Salmon
1/2 cup chopped green onions
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon ground white pepper
1 cup plain nonfat yogurt
2 hard-cooked egg whites, diced
3 tablespoons minced fresh chives
Place knife blade in food processor bowl. Add first 5 ingredients. Pulse 8 times or until mixture is minced. Place mixture on a sheet of heavy-duty plastic wrap, and shape into a 2-inch patty. Cover and chill at least 8 hours. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl, using a rubber spatula; cover and chill thoroughly. Place salmon patty on a serving platter; spread yogurt over top and sides of patty. Sprinkle diced egg whites and chives over yogurt. Serve with cucumber slices or Melba rounds.
Yield: 1 3/4 cups
Al's Barbecue Sauce
Ingredients:
1 & 1/2 cups tomato ketchup
1 cup double-strength coffee
1/2 cup vegetable oil
1/2 cup Worcestershire sauce
1/2 cup brown sugar, lightly packed
1/3 cup cider vinegar
1/2 cup soy sauce
1 tsp. sesame oil
In a sauce pan, combine the ketchup, coffee, oil, Worcestershire sauce, brown sugar and vinegar. Bring to a boil, uncovered. Reduce heat to low. Simmer for 5 minutes. Remove from heat. Add soy sauce and sesame oil. Cover and refrigerate overnight. Before using, warm to room temperature.
Yield: 5 cups
Tom's Fish Sauce
Ingredients:
4 tbsp. butter
3 tbsp. flour
2 cups milk
1/2 tsp. Worcestershire sauce
Dash Tabasco sauce
3 hard cooked eggs, chopped
salt, fresh ground pepper
1/2 tsp. dry mustard
3 tbsp. fresh frozen lemon juice
3 tbsp. chopped parsley (optional)
2 tbsp. dry sauterne (optional)
Melt butter in sauce pan. Blend in flour, stir in milk and continue stirring until mixture boils. Simmer for several minutes. Add Worcestershire, Tabasco and chopped eggs. Season with salt to taste and a dash of ground pepper. Just before serving add lemon juice and remaining ingredients.
King Crab Spread
Ingredients:
8 oz Cream Cheese
1/4 cup Milk
1/4 cup Celery, finely chopped
1 Tbsp Lime Juice
2 tsp Pickapeppa Sauce
1 clove chopped Garlic
1/8 tsp Salt
1/4 tsp Pepper
1/2 lb Alaskan King Crab Meat (approx. 3 large legs), shelled and shredded
Toast or assorted crackers
Beat the cream cheese and milk together. Add the rest of the ingredients except the King Crab meat. Blend well. Gently fold in the King Crab meat. Serve chilled with buttered toast triangles or an imaginative concoction of multi-layered cracker treats. Makes 1 ½ cups.
Hot King Crab Dip
Ingredients:
1/2 lb Alaskan King Crab Meat (approx. 3 large legs), shelled and chunked
8 oz Cream Cheese
1 Tbsp Milk
2 Tbsp finely chopped Onion
1/2 Tbsp Salt
dash of Pepper
1/2 cup slivered Almonds
1/4 cup crumbled Potato Chips
Preheat the oven to 350 degrees F. Blend the cream cheese and milk. Combine this mixture with the King Crab meat, onion, salt and pepper. Mix well and spoon into an oven-proof baking dish.
In a separate bowl, mix the slivered almonds and a few crumbled potato chips. Sprinkle this mixture over the top of the King Crab mixture. Bake for 15 minutes. Serve hot with raw vegetables, crackers, or spread on small slices of rye bread.
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