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Category: Crab & Shrimp Recipes

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.

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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 chopped 1/4 lb cream cheese, softened 1/4 cup of Fage, 0 fat Greek yogurt 1/4 cups mayonnaise 1/4 tbs white sugar 1/4 […]

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 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 used locally-harvested shrimp for an Alaskan angle. It is a simple process that packs a punch of flavor.  Makes 4 […]

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

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

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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 2 cups bean sprouts 2 tbs coconut oil  Chop vegetables to even sizes for equal cooking. The key here is to leave […]

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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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 zest 1 1/2 tsp Lime juice 1 Jalapeño 2 Red radishes  12 Chives, finely sliced, tips reserved 1 tbsp Cilantro, finely chopped […]
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