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SEAFOOD RECIPES
Alaskan King Crab Etouffee
Ingredients:
2 lbs Alaskan King Crab Legs (approx. 8-10 large legs)
1/4 cup Vegetable Oil
2 cups Onion; chopped
1 cup Celery; chopped
1/2 cup Green Bell Pepper; chopped
1 large clove Garlic; minced
2 Bay Leaves
1/2 cup Clam Juice
1/2 cup Water
1 Tbsp Flour
2 Tbsp fresh Parsley; chopped fine
3 Tbsp Green Onion; chopped
Salt & Cayenne Pepper to taste
Rice; cooked
Directions:
Remove Alaskan King Crab meat from shell and cut into bite-sized pieces. Place oil in a large skillet. Add onion, celery, and bell pepper. Sauté over medium-high heat until soft (approximately 10-12 minutes). Add garlic and bay leaves; reduce heat.
Combine water and clam juice; add flour and mix together well. Pour mixture into skillet with onion, celery, and bell pepper, and stir until the mixture starts to thicken. Add King Crab meat, parsley, and green onion. Cook 5 minutes, or until mixture is heated thoroughly. Remove the bay leaves. Taste, adding cayenne pepper and salt as needed. Serve over rice. Serves 4.
Roasted Alaskan King Crab
Ingredients:
2 to 3 pounds Alaskan King Crab Legs and Claws (approx. 12-15)
6 Tbsp Olive oil
2 Tbsp shredded Ginger
2 Tbsp chopped Garlic
3 small Green Chilies, chopped
Freshly ground Black Pepper
Salt to taste
Directions:
Carefully crack each Alaskan King Crab Leg and Claw segment with a mallet. Place the Legs and Claws in a large bowl with the oil, ginger, garlic, chilies and a generous grinding of pepper. Submerse in marinade and place in the refrigerator for 1 to 4 hours. Remove crab from marinade 15 minutes before cooking.
Roasting Method:
Place the King Crab Legs and Claws in a roasting pan lightly oiled with a bit of the marinade and roast in a 450 degree oven about 12 to 15 minutes. Serves 4.
Grilling Method:
Grill the King Crab legs and Claws over a hot fire until outer shells are bright red and meat in the largest sections is opaque, about 3 to 4 minutes per side.
Dipping Sauce:
Strain vegetables out of marinade and combine with 4-6 Tbsp Butter in a saucepan. Simmer for 5 minutes and season to taste. Serve in small bowls as a dipping sauce for the crab.
Crab Meat Casserole
Ingredients:
1 lb Alaskan King Crab meat (approx. 4-6 large legs)
1 medium Onion; chopped
6 slices Whole Wheat Bread
1 cup Mayonnaise
2 Tbsp Mustard
1 can (5oz) Evaporated Milk
salt and Pepper, to taste
1/3 stick butter
Directions:
Preheat oven to 350 degrees. Cut Alaskan King Crab Legs into bite sized pieces and remove from shells. Break wheat bread into small pieces. To enhance flavor, combine all ingredients except butter, in a large bowl a couple of hours before cooking and stir until well mixed. Melt margarine in a 12 x 8 x 2 inch casserole dish. Add mixture. Bake for 45 minutes. Serves 4.
Flaming Crab and Shrimp over Spaghettini
Ingredients:
1/2 lb King Crab Meat (approx. 2-4 large legs)
1/4 cup cocktail Shrimp
1/4 cup Butter
1/4 cup Brandy
1/3 cup Sour Cream
1/4 cup Hollandaise Sauce
3 Tbsp fresh Parsley; chopped
1 tsp Worcestershire Sauce
1 tsp A-1 Steak Sauce
few drops Liquid Hot-Pepper Sauce
freshly ground Black Pepper to taste
6 ounces Spaghettini or Vermicelli; cooked
Parmesan Cheese; grated
Directions:
Melt butter over low heat in a large iron or aluminum frying pan. You must use an iron or all aluminum fry pan because of lighting the brandy on fire.
Add King Crab meat and shrimp, and turn to coat with butter.
Add brandy at edge of pan, and as soon as it warms, light it. Stir King Crab meat and shrimp gently with brandy until flames die.
Add sour cream, Hollandaise, Worcestershire, A-1, liquid hot pepper seasoning, parsley and a generous grinding of black pepper. Stir gently to mix and heat through. Serve over hot spaghettini that has been placed on two warm serving plates. Grind on additional pepper. Sprinkle lightly with Parmesan. Serves 2.
Crab Quiche
Ingredients:
1 lb Alaskan King Crab meat (approx. 4-6 large legs)
8" Pie Shell for single-crust pie; unbaked
2 large Onions; minced
2 cups Swiss Cheese; grated
4 Eggs
2 cups Half and Half
1/2 tsp Red Pepper
Salt and Pepper to taste
Pineapple rings
Fresh Parsley sprigs
Directions:
Preheat oven to 425 degrees. Shell and cut your Alaskan King Crab Legs into bite sized pieces. Place the King Crab meat over the bottom of the pie shell. Layer the onion and then Swiss cheese on top.
Beat eggs with salt and cream. Pour egg mixture over all. Bake for 5 minutes. Foil can be placed over edges of crust to prevent burning. Reduce heat to 350 degrees and cook until firm.
Slice crab quiche and garnish with pineapple rings and parsley. Serves 6.
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