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SEAFOOD RECIPES
Alaskan King Crab Chowder
Ingredients:
1 lb Alaskan King Crab meat (approx. 4-6 large legs)
6 Tbsp Butter
1/2 cup Red Onion; finely chopped
1/3 cup Green Onion; finely chopped
1 medium Tomato; chopped
1/3 cup Celery; finely chopped
1 cup Water
3 medium baking Potatoes; peeled and diced
2 cups Milk
1/4 tsp Tabasco
1/2 tsp Pepper
1/4 tsp Salt
Directions:
Cut Alaskan King Crab Legs into 2" sections. Remove meat from shell and flake. Using a large, heavy pot, melt the butter over low heat. Add the red onion, green onions, tomato, and celery. Cook over low heat for 7 minutes. Increase the heat and bring the water to boiling. Add the potatoes, reduce the heat to simmer, and cool 50 minutes. Stir in the King Crab meat and the remaining ingredients. Cook, stirring frequently, until the soup returns to simmering boil. Serve immediately. Makes 4 yummy bowls of Alaskan King Crab Chowder.
King Crab Bisque
Ingredients:
1 lb Alaskan King Crab Meat (approx. 4-6 large legs)
2 Tbsp Onion; finely chopped
1/4 cup Butter; melted
3 Tbsp all purpose Flour
1/4 tsp Paprika
dash of ground White Pepper
dash of Salt
1 quart Milk
fresh Parsley; chopped
4 Bread Bowls (optional)
Directions:
Shell and break King Crab meat into bite-sized pieces.
Sauté onion in butter until tender and golden. Blend in flour and seasonings. Add milk gradually, stirring constantly. Stir and cook until thick. Add King Crab meat and heat thoroughly. Serve King Crab Bisque in large soup bowls or Bread Bowls and garnish with a pinch of fresh parsley.
Creamy King Crab Soup
Ingredients:
1 lb Alaskan King Crab meat (approx. 4-6 large legs)
2 quarts Milk
1/2 small Red Onion, finely chopped
2 Tbsp finely chopped Celery
2 Tbsp Butter
1 Tbsp Flour
1 tsp chopped fresh Parsley
1/4 tsp Salt
1/3 tsp White Pepper
Paprika (optional)
Directions:
Shell and break Alaskan King Crab meat into pieces.
Prepare a large double boiler. Combine the milk, onion, celery, flour, parsley, salt and pepper. Cook mixture in the double boiler 45 minutes, stirring occasionally. Add the King Crab meat and cook, stirring frequently, until the mixture is thoroughly heated. Sprinkle with a small pinch of paprika and serve immediately. Makes 4 servings.
Oriental-Style King Crab Soup
Ingredients:
1 lb Alaskan King Crab meat (approx. 4-6 large legs)
2 Tbsp Peanut or Canola Oil
1/4 cup thinly slice Mushrooms
2 Tbsp Soy Sauce
2 Tomatoes; finely chopped
2 tsp fresh Ginger; grated
4 cups Chicken Broth
1 Tbsp Cider Vinegar
2 Tbsp dry Sherry
1 green Onion; finely chopped, top included
2 Tbsp Carrots; finely grated
Directions:
Shell and break King Crab meat into small pieces.
Heat 1 Tbsp of the oil in a heavy pot over medium low heat. Add the mushrooms and sauté 1 minute, stirring constantly. Add 1 Tbsp of the soy sauce, then cook for another minute, continuing to stir constantly. Add the tomatoes, crab meat, and ginger. Cook for 4 minutes, constantly turning the mixture. Add the chicken stock, reduce heat to low, and cook for 15 minutes, stirring frequently. Stir in the remaining ingredients. Simmer for an additional 10 minutes. Serve hot in 4 big bowls.
Alaskan King Crab Dumpling Soup
Ingredients:
1 Brussels Sprout; finely chopped
1/2 Tbsp Butter
1 lb Alaskan King Crab meat (approx. 4-6 large legs)
1/4 cup finely chopped Celery
1 tsp Lemon Juice
1/8 cup Water Chestnuts; diced
2 Tbsp Soy Sauce
6 Egg Roll wrappers
1 small Egg, lightly beaten
1 quart Chicken Broth
1/4 cup Green Onion; finely chopped
Directions:
Shell and break King Crab meat into small pieces.
To prepare the filling mix, finely chop the brussels sprout. In a small, heavy pan, melt ˝ Tbsp of butter over low heat. Sauté the brussels sprout in the butter, stirring frequently until it is tender, about 4 minutes. Transfer to a mixing bowl. Add the remaining filling ingredients to the mixing bowl and stir until thoroughly combined. Set aside.
Brush the top of each wrapper with the lightly beaten egg. One wrapper will be the bottom of the dumpling and another with be the top. To assemble the dumplings, place 1 tsp of filling about ˝ inch from each corner of the bottom wrapper and place another tsp of filling in the center. Each bottom wrapper should have 5 tsp of filling mix spaced equally across the wrapper. Place a top wrapper over each of the bottom wrappers with the filling mix between the two. Gently press around each mound of filling to seal finger-tight. Using a ravioli maker, cut out each dumpling. (If you don't have a ravioli maker, press around each mound with a small glass to seal, then use a sharp knife to cut out each dumpling. Allow 1/4 inch margin around each dumpling.) Set the prepared dumplings aside.
In a large pot, heat the chicken broth to boiling. Drop all the dumplings into the broth. Boil 5 minutes. Garnish with chopped green onion and serve immediately. Makes 5 servings as a first course, or 2 as a main course.
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