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SEAFOOD RECIPES
Alaskan King Crab Cocktail
Ingredients:
1 1/2 lbs Alaskan King Crab meat; approx. 8-10 legs, shelled, large chunks
1 1/2 cups finely chopped Green Bell Pepper
1 1/2 cups finely chopped Celery
Lettuce or Spinach leaves to line the serving dish
Cocktail Sauce:
1 cup Ketchup
1 Tbsp Horseradish
2 tsp Worcestershire Sauce
1 tsp White Pepper
1 tsp black Pepper
1 tsp Salt
½ tsp Garlic Powder
1 tsp Onion Powder
Directions:
To make the cocktail sauce, combine all ingredients and stir to mix. Chill for at least an hour.
To assemble the crab cocktail, line the serving dish with the lettuce or spinach leaves. Stir the King Crab meat, green pepper, and celery together. Stir gently, so that the large chunks of crab meat are not broken. Heap the crab meat mixture on the greens. Spoon the cocktail sauce over the salad. Serve chilled. Makes 12 servings.
King Crab Stuffed Mushrooms
Ingredients:
1 lb Alaskan King Crab Meat; approx. 4-6 large legs shelled, chunked
30-35 large fresh Mushrooms, stems removed
1 Tbsp Butter
1 Tbsp minced Garlic
1 pkg (4 oz) Cream Cheese
2 Green Onions, finely chopped
Season to taste
Directions:
Preheat oven to 350 degrees F.
Melt the butter in a skillet and add the garlic. Briefly fry the mushroom caps until lightly browned. Remove from pan and allow to cool.
Combine the King Crab meat, cream cheese, and green onion. Season to taste. Mix well. Stuff each mushroom cap with a spoonful of the King Crab mixture. Bake for 10-15 minutes or until lightly browned. Serves 6-8, or makes a large appetizer platter.
King Crab Appetizers
Ingredients:
1/2 lb of Alaskan King Crab, approx. 2-4 large legs, shelled, chunked
1 cube softened Butter
1 jar Kraft "Old English" Cheese Spread
1 pkg Sourdough English Muffins
Directions:
Mix King Crab meat, butter and cheese together. Split English Muffins and cut them into seasonal/themed shapes using metal cookie cutters. Spread King Crab mixture on muffins. Place on center oven rack, with setting on broil until crab meat is warmed through and topping is brown and bubbling. Serve hot.
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
Directions:
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
Directions:
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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