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Category: Crab & Shrimp Recipes

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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 slices of smoked lox, broken into pieces Toppings A generous sprinkle of finely diced red onion A generous sprinkle of capers A […]

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 in o

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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 gets even better. Salmon or halibut would also be a great fit. Makes 4 to 6 servings Time: 20 minutes ½ cup […]

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

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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 roll with egg white. Deep fry the roll for 4 minutes. Let it rest on a papertowel, then cut into three rolls. […]

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 lique

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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, boneless salmon (canned or pouched), drained and chunked 1 package (8 ounces) cream cheese 1 cup mayonnaise (Note: Do not use reduced-fat or fat-free mayonnaise […]
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By Chef Edward Rollins & Sous Chef Jeremiah Sanders Flying Machine Restaurant & Fancy Moose Lounge  at the Millennium Alaskan Hotel Ingredients 2  3-ounce halibut filets 3 oz snow crabmeat 1 oz heavy cream 1 ozminced shallots 12 large spinach leaves 1 oz hollandaise sauce 1 oz breadcrumbs 1 oz clarified butter ½ oz white […]

By Ruth-Anne O’Gorman, Kodiak, Alaska (2007 Fish Alaska Recipe Contest Finalist)   Fish Alaska would like to thank Island Seafoods for their generous donation of King Crab so that Ruth-Anne

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