|
|
SEAFOOD RECIPES
Bitter Citrus King Crab Soup
Ingredients:
1 cup (1/2 lb) Alaskan King Crab meat (approx. 4-6 large legs)
4 cups Water
2 Tbsp Olive Oil
2 cloves Garlic, sliced
1/3 cup thinly sliced Onion
3/4 cup bitter Orange Juice
1 tsp Lemon Juice
Directions:
Shell and break Alaskan King Crab meat into bite-sized pieces.
In a heavy pot, bring the water to a rolling boil. Reduce heat to simmer.
In a separate pan, heat the oil. Add the garlic and sauté 5 minutes on low heat. Remove the garlic and discard. Add the onion and sauté 7 minutes. Transfer the onion to the simmering water. Cook 20 minutes, then stir in the King Crab meat. Simmer an additional 2 minutes, then add the bitter orange and lemon juices. Serve immediately. This soup can be refrigerated and reheated. Yield: 4 servings.
King Crab and Shrimp Gumbo
Creole Spice Mix:
1 Tbsp Sweet Paprika
3/4 tsp dried Red Pepper flakes
1 tsp ground Black Pepper
1/2 tsp dried Oregano
1/4 tsp Onion Powder
1/4 tsp Celery Salt
1 tsp ground dried Thyme
Gumbo Ingredients:
1 large Onion, diced
1 Green Bell Pepper, Diced
1 Celery rib, diced
2 Garlic cloves, minced
1 3/4 cups canned Chicken Broth
2 cups canned Tomatoes, seeded with juice
5 oz trimmed Okra
1 8oz bottle Clam Broth
2 Tbsp Tomato Paste
2 Tbsp fresh Chives, snipped
2 tsp Creole Spice Mix (recipe above)
1 lb Alaskan King Crab Meat; approx. 4-6 large legs shelled and broken into bite-size pieces
1 lb raw Shrimp, shelled
1 tsp File Powder
White Rice, cooked
Directions:
Combine all the ingredients for the creole spice mix in a screw-top jar. Cover, shake well, and set aside. Combine onion, green pepper, celery, garlic, and 4 Tbsp of chicken broth in a large saucepan. Cover and bring to a boil over high heat. As soon as the boil is reached, lower the heat to medium and simmer, covered, until the vegetables are tender, about 6 to 7 minutes.
Stir in the tomatoes, okra, the remaining chicken broth, clam broth, tomato paste, chives, and creole spice mix. Cover and reduce heat to medium-low so the liquid just simmers. Simmer 20 to 25 minutes, stirring occasionally. Uncover the pan, add the Alaskan King Crab Meat and shrimp. Cook over medium heat just until shrimp are pink, about 2 minutes. Remove the pan from the heat and stir in the file powder. Let gumbo stand, covered, 2 to 3 minutes before serving over white rice. Serves 6.
Kodiak King Crab Salad
Ingredients:
2 lbs Alaskan King Crab Meat; approx. 10-12 large legs, shelled and broken into
bite-size pieces
Crisp Lettuce Leaves
1 firm Tomato, diced
1 Cucumber, cubed
Watercress
French Dressing
6 Radishes
1 Avocado, sliced
2 hard-boiled Eggs, quartered
2 Tbsp fresh Dill, chopped
Directions:
Remove all pieces of shell from King Crab Legs. Chill crab meat, tomato, watercress, and cucumber in refrigerator before assembly. Line a pre-chilled salad bowl with the crisp lettuce leaves. Add chilled tomato, cucumber, and watercress. Toss lightly. Add King Crab meat and pour in French dressing. Toss lightly again. Border salad bowl with alternating slices of avocado, quarters of boiled eggs, and radishes. Sprinkle crab salad lightly with chopped dill. Serve immediately.
Crab Louis Salad
Ingredients:
1 1/2 lbs Alaska King Crab Legs; approx. 8-10 legs, shelled
2 large Tomatoes, cut into wedges
2 hard-boiled Eggs, cut into wedges
1 Cucumber, sliced
8 spears Asparagus, cooked or canned
1 sliced Avocado
1/2 cup pitted Black Olives
Lettuce
Lemon or Lime wedges
Crab Louis Dressing:
Combine 2/3 cup mayonnaise, 1/3 cup chili sauce, 1 Tbsp minced green onion, 2 tsp lemon or lime juice, 1 tsp prepared horseradish, and a dash of bottled hot sauce; mix well. Makes 1 cup.
Directions:
Remove crab meat from shells and cut into 2-3 inch pieces. Arrange crab, tomato, egg, cucumber, asparagus, avocado, and olives on individual lettuce-lined plates; garnish with lemon. Serve with Crab Louis dressing. Makes 4 Servings.
Alaskan King Crab Potato Salad
Ingredients:
1 lb small red-skinned Potatoes
1/4 tsp Salt
1 cup Alaska King Crab meat; approx. 4-6 large legs, shelled
3 Scallions, white part only, finely chopped
2 Tbsp finely chopped Parsley
1/4 tsp grated Lemon Zest
1 Tbsp Olive Oil
2 tsp fresh Lemon Juice
freshly ground Pepper
shredded Iceberg Lettuce
sliced Cucumber, for garnish
Directions:
Quarter the potatoes, with their skins on. Boil them, until they are easily pierced with the tip of a knife (about 15 minutes). Drain potatoes, and transfer to a mixing bowl. Add the Alaskan King Crab meat, scallion, parsley, and lemon zest. Toss with a fork to combine.
Mix in the oil and lemon juice to coat the potatoes. Season to taste with pepper.
Serve Alaskan King Crab Potato Salad mounded on a bed of shredded lettuce and surrounded by sliced cucumbers. Serves 4.
Home | Wild Alaska Salmon Products | Health Benefits | FAQ | Contact Us | Shipping / Policies | Salmon Recipes | Sustainability | Farmed Salmon Facts | Links | Site Map
|