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SEAFOOD RECIPES
King Crab Imperial
Ingredients:
1 lb Alaskan King Crab meat (approx. 4-6 large legs)
1 Tbsp real Butter
1 Tbsp Flour
1/2 cup Milk
1 tsp minced Onion
1 1/2 tsp Worcestershire Sauce
2 slices white Bread; crusts removed and cubed
1/2 cup Mayonnaise
1 Tbsp Lemon juice
1/2 tsp Salt
dash of Pepper
2 Tbsp real Butter
Paprika for garnish
Directions:
In a medium size pan, melt 1 Tbsp butter and mix in flour. Slowly add milk stirring constantly to keep mixture smooth and free of lumps. Cook over medium heat, stirring until mixture comes to a boil and thickens.
Mix in onion, Worcestershire sauce and bread cubes. Cool.
Fold in mayonnaise, lemon juice, salt and pepper.
In another pan, heat 2 Tbsp butter until lightly browned. Add your Alaskan King Crab meat and toss lightly. Combine with sauce mixture. Put mixture into individual shells or ramekins, or a greased 1-quart casserole dish. Sprinkle paprika over top.
Bake at 450 degrees for 10 to 15 minutes, until bubbly and lightly brown on top. Serves 4.
Alaskan King Crab Fettuccine
Ingredients:
1 lb Alaskan King Crab meat (approx. 4-6 large legs)
1 clove Garlic; minced
1/2 cup Butter
3/4 cup Heavy Cream
1/2 cup Parmesan Cheese; grated
1/2 tsp Pepper
12 oz Fettuccine Noodles; cooked and drained
1 Tbsp fresh Parsley; chopped (optional)
Salt to taste
Directions:
Remove your Alaskan King Crab meat from its shell and slice. Sauté garlic in butter. Blend in crab meat, heavy cream, parmesan cheese, and pepper. Cook over medium heat and stir until meat is thoroughly heated. Add to hot fettuccine pasta and toss lightly. Salt to taste. Top with parsley or garnish of your choice. Makes about 6 servings.
Alaskan King Crab with Harlequin Rice
Ingredients:
1 lb Alaskan King Crab meat (approx. 4-6 large legs)
1/2 lb Mild Italian Sausage; bulk
1 cup Wild Rice; uncooked
1 clove Garlic; minced
2 cups Water
1/8 tsp Curry Powder
2 medium Tomatoes; chopped
1 medium Green Pepper; chopped
1 cup Peas
2 Tbsp Green Onion; minced
Directions:
Cut Alaskan King Crab meat into 2 inch pieces.
In a large skillet, crumble and brown sausage. Add rice and garlic; sauté until rice is golden brown. Add water and curry powder; bring to boil. Reduce heat; simmer, covered, for 20 minutes or until rice is
tender. Stir in tomatoes, pepper, and peas; top with crab meat. Simmer, covered, 5 minutes longer or until vegetables are crisp-tender and crab is thoroughly heated. Garnish with onion. Makes 4-6 servings.
Louisiana-Style King Crab
Ingredients:
2 lbs Alaskan King Crab Legs (approx. 8-10 large legs)
1/2 cup Butter
4 cloves Garlic, minced
2 tsp Cajun Seasoning (recipe below)
1/2 cup Chicken Broth
1/4 cup Beer
1 1/2 tsp Lemon Juice
Rice; cooked
Chopped Parsley for garnish
Directions:
With a sharp knife, cut Alaskan King Crab Legs into 2 inch long pieces and remove meat from shells. Melt butter in a large, heavy skillet over medium heat. Stir in garlic and Cajun seasoning; sauté 1 to 2 minutes. Add Alaskan King Crab meat and remaining ingredients except rice. Increase heat to medium-high and bring to a boil, stirring gently. Cook 3 to 4 minutes, or until crab is well heated. Serve crab and sauce over rice. Garnish with chopped parsley. Makes 4 servings.
Cajun Seasoning:
Mix together 1/2 tsp each black pepper, crushed red pepper, and dried thyme and 1/4 tsp each dried oregano and cayenne pepper.
Alaskan King Crab Stir Fry
Ingredients:
1 lb. Alaskan King Crab meat (approx. 4-6 large legs)
2 cups fresh Mushrooms; sliced
1 cup Onion; vertically-sliced
1 clove Garlic; minced
2 Tbsp Oil
1 cup Snow Peas
3/4 cup Tomato; diced
1 Tbsp Cornstarch
1 Tbsp cold Water
Directions:
Cut Alaskan King Crab meat into 2-3 inch pieces. Sauté mushrooms, onion, and garlic in oil until slightly softened.
Add Alaskan King Crab meat, snow peas, and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated.
Blend cornstarch and water; stir in pan juices. Cook and stir until juices are thickened and clear. Makes about 2 servings.
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