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Shrimp Gumbo

Kincaid Grill6700 Jewel Lake Rd.Anchorage, AK 99502

Shrimp Gumbo2020-06-01T08:53:25-08:00

Seafood Cioppino

Alaska Seafood Marketing Institute311 N. Franklin St., Ste. 200Juneau, AK 99801 (907) 465-5560AlaskaSeafood.org   This recipe originally appeared in the December 2019 issue of Fish Alaska.

Seafood Cioppino2019-11-19T11:07:53-09:00

Crab Artichoke Flatbread with Smoked Salmon

by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 1-2 people 5” by 14” thin-crust flatbread Approximately 1 cup of crab artichoke dip, spread evenly on the flatbread (See previous recipe) 4 Read More...

Crab Artichoke Flatbread with Smoked Salmon2019-02-08T11:35:18-09:00

King Crab Grilled Cheese Sandwich

by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 5 1/2 lb king crab meant, coarsely chopped (Equivalent to one medium - large king crab leg) 1/4 lb lump crab meet, coarsely Read More...

King Crab Grilled Cheese Sandwich2019-02-08T11:32:46-09:00

Crab Artichoke Dip

by Jim McConnell, Slippery Salmon Bar & Grill Ingredients Serves 5 1/2 pound chopped king or lumb crab meat (Equivalent to one medium - large king crab leg) 1 cup drained artichokes. If Read More...

Crab Artichoke Dip2019-02-08T11:32:47-09:00

Garlic Butter Spot Prawns with Basil and Tomato

Recipe by Chef Stefani Marnon, Chef Stef’s, Juneau This really simple and quick recipe, which showcases aromatic basil, flavorful tomatoes and garlic is great on its own, but paired with spot prawns, it Read More...

Garlic Butter Spot Prawns with Basil and Tomato2019-02-08T11:32:49-09:00

Stuffed Shrimp

Recipe courtesy of Kathy Jones, Executive Chef Westmark Hotel, Sitka, Alaska Ingredients 1½ pounds jumbo shrimp, peeled and deveined ¼ cup white wine 2 tablespoons butter Crab filling 1 yellow pepper, finely diced 1 Read More...

Stuffed Shrimp2019-02-08T11:32:50-09:00

Shrimp and Cilantro Rolls

Recipe by Golden International Restaurant Serves 4  Ingredients 1 thin piece of Wonton 3 pieces of shrimp Chopped cilantro 1 egg white  Directions: Roll the shrimp and cilantro into the wonton. Brush the Read More...

Shrimp and Cilantro Rolls2019-02-08T11:32:50-09:00

Ginger Shrimp, Fried Rice and Vegetables

by Fish Alaska magazine Publisher Melissa Norris Sautéed Vegetables 1 cup baby bok choy, chopped 1 cup Alaska carrots, chopped 1 cup broccoli, chopped ¼ cup red cabbage, sliced ½ red onion, sliced Read More...

Ginger Shrimp, Fried Rice and Vegetables2019-02-08T11:32:51-09:00

Club Paris’ Crevette Saute

By Executive Chef Steve Baldwin, Club Paris  Ingredients: 6 jumbo prawns 2 tbsp extra virgin olive oil  1/4 cup butter 1/4 cup margarine 1/2 tsp garlic powder 1/4 cup triple sec orange liqueur Read More...

Club Paris’ Crevette Saute2019-02-08T11:32:52-09:00

Hot Salmon, Crab and Artichoke Dip 

This flavorful dip is great served with slices of sourdough baguette, crostini or crackers. Ingredients: 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 8 to 10 oz. skinless, Read More...

Hot Salmon, Crab and Artichoke Dip 2019-02-08T11:42:11-09:00

Carpaccio of Alaskan Scallops & Avocado King Crab Salad

With Citrus Radish, Jalepeño, Herbs & Hot Chile Oil by Alyeska Resort, Seven Glaciers, Chef Jason Porter  Ingredients: 4-6 Kodiak scallops 6-8 oz King crab meat 2 Avocados 12 Grapefruit segments 1 Lime Read More...

Carpaccio of Alaskan Scallops & Avocado King Crab Salad2019-02-08T11:43:43-09:00

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