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 c
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
Recipe by Fish Alaska Publisher Melissa Norris This recipe is a recreation of a lunch shared with my mother-in-law over at a small restaurant in Lahaina on Maui. I eliminated an ingredient or two and
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
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
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
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 segm
With Heirloom Tomatoes and a Light Tomato Broth by The Millennium Alaskan Hotel and the Flying Machine Restaurant Ingredients: One 7oz halibut filet 1/4 cup tomato sauce 1 tbsp chicken broth 2 slices
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