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.
Category: Crab & Shrimp Recipes
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 previo
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 oil, rinse in warm water before using 6 ounces cream cheese 1/2 cup sour cream 2/3 cup mayonnaise 1/8 cup Fage, […]
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
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 pepper, finely diced 1 red pepper, finely diced ½ red onion, finely, diced 1 egg 1 tablespoon Worcestershire ½ teaspoon cayenne pepper 1 teaspoon chopped parsley […]
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 wont
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 liqueur Pinch of dried parsley flakes 2 tbsp water First make the garlic butter by whipping the butter and margarine together until fluffy. […]
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
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 heirloom tomato One 2 oz crab cake 4 asparagus spears, cooked 1 tbsp caper aioli 1 pinch sprouts of your preference (alfalfa, […]
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 cr
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