Shrimp Gumbo
Kincaid Grill6700 Jewel Lake Rd.Anchorage, AK 99502
Crab, Cucumber, and Beet Salad with Gochujang Vinaigrette
Seward Brewing CompanySeward, Alaska
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.
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...
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...
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...
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...
Shrimp Wrapped in Wontons with Hoisin and Pineapple Salsa
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 Read More...
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...
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...
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...
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...
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...
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...