Redoubt Rumbler

A throwback from Fish Alaska’s Reader Recipe Contest 2009.

by Teri Robl

Makes 6 Seafood Martini Cocktails


Lemon Crème Fraiche

The day before you plan to prepare your cocktails, make the crème fraiche. Mix 1 cup of heavy cream with 1 cup of plain yogurt or sour cream in a bowl. Cover loosely with wax paper and leave it out on the counter for 24 hours. To make lemon crème fraiche, combine 1 cup of crème fraiche, 2 tbsp. fresh-squeezed lemon juice and a dash of salt. Refrigerate remaining crème fraiche to dollop on strawberries.


Lemon Crème Fraiche

1 cup cooked, shelled and cooled Alaska king crab meat 

1 cup cooked, shelled and cooled Alaska spot prawns 

1 cup cooked and cooled Alaska halibut in bite-size pieces (sautéed or steamed) 


Mix seafood and season with salt, white pepper and a squeeze of fresh lemon.


Chinese Cabbage Slaw

2 cups finely-shredded won bok (Chinese cabbage) 

1/4 cup peeled and finely-shredded carrot 

1/4 cup water chestnut sliced in thin slivers 

1 tbsp. finely-diced green onion, green part only

2 tbsp. chopped cilantro 

1 tbsp. fresh chives if available 

1/2 tsp. salt 

1/4 tsp. white pepper

In a bowl, toss above listed ingredients with 1 cup of lemon crème fraiche.


Sriracha-Ginger Cocktail Sauce

1 cup ketchup 

3 tbsp. pickled ginger 

2 tsp. Sriracha (Thai garlic chile paste) 

1 tbsp. fish sauce 

1 tbsp. finely-chopped fresh cilantro  


In a bowl, combine above ingredients and blend well.



To assemble each seafood martini, place one-sixth of the slaw in the bottom of a chilled martini glass. Place 1/2 cup mixed seafood over the slaw. Top the seafood with one heaping tbsp. of the cocktail sauce. Garnish with lemon slices and green onion. Serve immediately.


We saw some phenomenal recipes and tasted some exquisite cuisine during the five-year run of the Fish Alaska Reader Recipe Contest, which took place every year from 2005 through 2009. One memorable part of the contest was meeting Homer resident Teri Robl, who was the grand-prize winner of the very first contest and later won a finalist spot again, eventually sweeping the floor to become the grand-prize winner of the last event as well. 

Teri is an inspirational woman with a beaming smile and a craft for food creation. Below is her recipe that won the last contest, called Redoubt Rumbler. It is the perfect showcase of Alaska’s bountiful seafood and a true crowd pleaser. I made them for my family for Thanksgiving and again at Christmas this year. The photo here is from our Christmas production, with it served in a small ice cream dish, but Teri served hers in a martini glass and they look lovely. Google “Redoubt Rumbler” and you will see the original posting. –Melissa Norris