ALASKA CRAB ETOUFFEE

  • 2 lbs. Alaska crab legs (King, Snow or Dungeness), thawed if necessary

  • 1/4 cup vegetable oil

  • 2 cups onion, chopped

  • 1 cup celery, chopped

  • 1/2 cup green bell pepper, chopped

  • 2 tsp. garlic, minced

  • 2 bay leaves

  • 1/2 cup clam juice

  • 1 tbsp. flour

  • 2 tbsp. fresh parsley, chopped fine

  • 3 tbsp. green onion, chopped

  • salt and cayenne pepper, to taste

Remove Alaska crab meat from shell; cut into bite-size pieces. Place oil in a large skillet. Add onion, celery and bell pepper; saute over medium-high heat until soft (approximately 10-12 minutes). Add garlic and bay leaves; reduce heat. Combine 1/2 cup water and clam juice; add flour and mix together well. Pour clam juice into skillet with onion and bell pepper and stir until the mixture starts to thicken. Add Alaska crab meat, parsley and green onion. Cook 5 minutes or until mixture is heated through. Remove the bay leaves. Taste, adding Cayenne pepper and salt as needed. Serve over rice or a Southern favorite: beans and rice. Makes 4 servings.

 
 

ALASKA CRAB WRAP SANDWICH

  • 1 lb. Alaska crab meat (King, Snow or Dungeness), out of shell, thawed

  • 4 12-14 inch flour tortillas, warmed (whole wheat, if possible)

  • 4 oz. Brie cheese, ripe, diced

  • 4 cups mixed baby lettuces

  • 1 cup tomato, diced

  • 4 slices bacon, cooked

  • 1/2 cup low fat mayonnaise

  • 1-1/2 tsp. Fresh dill, chopped

Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and brie in a saute pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 oz. of the dill mayonnaise mixture over each. Top with 1/4 of the crab and brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in 1/2 on the bias and serve. Makes 4 servings.

 

ALASKA SEAFOOD LOUIS

  • 1-1/2 lbs. Alaska Dungeness, King or Snow crab or 12 ounces Alaska Pink shrimp, thawed if necessary*

  • 2 large tomatoes, cut in wedges

  • 2 hard-cooking eggs, cut in wedges

  • 1 cucumber, sliced

  • 1/2 cup ripe olives

  • Lettuce

  • Lemon wedges

  • Louis Dressing

Arrange seafood, tomatoes, eggs, cucumber and olives on lettuce-lined plates; garnish with lemon. Serve with Louis Dressing. Makes 4 servings.

Louis Dressing
Combine 1 cup mayonnaise, 1/4 cup chili sauce, 2 tablespoons chopped green onion, 1 tablespoon lemon juice and dash bottled hot pepper sauce. Cover; chill. Makes about 1-1/4 cups.

Fluffy Louis Dressing Variation
Beat 1/4 cup heavy cream until soft peaks form; fold into Louis Dresing. Cover; chill. Makes about 1-1/2 cups.

*If desired, 12 ounces poached Alaska cod, halibut, pollock, rockfish, sablefish or salmon may be substituted.

Check out Coal Point’s Seafood Selection

 

ALASKA SEAFOOD OMELET

  • 1 cup (about 5 oz.) poached Alaska salmon or 1 can (7-1/2 oz.) salmon, drained*

  • 3 tbsp. butter or margarine, divided

  • 6 eggs, beaten

  • 1 tablespoon finely chopped green onion

  • Dash each salt and pepper

  • 1/3 cup dairy sour cream

  • 2 tbsp. finely chopped parsley

Flake salmon. Heat 1 tablespoon butter in saucepan; add salmon and heat briefly. Combine eggs, green onion, salt and pepper; mix well. Heat remaining 2 tablespoons butter in omelet pan or skillet; pour egg mixture into pan and cook until set. Spoon salmon over half of omelet; fold in half and turn onto warm plate. Spoon sour cream over omelet; sprinkle with parsley. Makes 3 or 4 servings.

*If desired, 1 cup (about 5 oz.) Alaska Pink shrimp, Alaska Dungeness, King or Snow crab meat or a combination of seafoods may be substituted.

 

ALASKA SEAFOOD STEW

  • 1 lb. Alaska cod, halibut , pollock, rockfish or sablefish, thawed if necessary and cut in 1-1/2 inch chunks

  • 1-1/2 cups water

  • 1/2 cup dry white wine*

  • 1/8 tsp. thyme, crushed

  • 1/4 lb. mushrooms, sliced

  • 2 tbsp. chopped onion

  • 1/3 cup butter or margarine

  • 3 tbsp. flour

  • 1-1/2 cups milk

  • 1 cup (about 5 oz.) Alaska Pink shrimp, thawed if necessary

  • 1 cup (about 5 oz.) Alaska Dungeness, King or Snow crab meat, thawed if necessary

  • 2 tbsp. diced pimiento

  • Salt and pepper

  • 2 tbsp. chopped parsley

Cover fish with mixture of water, wine and thyme in saucepan. Bring ot boil; simmer, covered, 8 minutes or until fish flakes easily when tested with a fork. Sauté mushrooms and onion in butter; blend in flour and cook until smooth and bubbly. Remove from heat; gradually stir in milk. Cook and stir until mixture comes to boil; boil 1 minute. Stir in fish, cooking liquid, shrimp, crab and pimiento; salt and pepper to taste. Heat, covered, 5 minutes; sprinkle with parsley. Makes 6 servings.

*One-half cup water or stock may be substituted.

Tip
If desired, stew may be diluted with milk or water.

ALASKA CRAB LEGS AND DIPPING SAUCES

  • 3-4 lbs. Alaska Crab Legs (King, Snow or Dungeness) thawed if necessary

Fill large sauté or fry pan to ½-inch depth with water, add crab legs and bring to boil; reduce heat, cover and simmer 4 minutes. Drain and serve with dipping sauce.

While crab is steaming, prepare one of the following sauces by blending ingredients in a bowl:

Red Sauce: ½ cup bottled chili sauce, 1 teaspoon prepared horseradish, 1-teaspoon rice vinegar.

Verde Sauce: 1 medium avocado, peeled, pitted and mashed (about ¾ cup), 1/3 cup low-fat sour cram, 2 teaspoons ground cumin, 2 teaspoons lime juice, ¼ teaspoon hot pepper sauce.

Butter Sauce: ½ cup unsalted melted butter, 1-tablespoon lemon juice, ¾ teaspoon garlic salt, ½ teaspoon dried dill weed, dash white pepper.

Spicy Salsa: Mix together 2 tomatoes, finely chopped, 2 tablespoons finely chopped green onions, 1 tablespoon finely chipped cilantro, ¼ teaspoon salt and hot pepper sauce to taste. Chill. Makes about 1 ½ cups.

Creamy Dijon Sauce: Combine ¼ cup each sour cream and mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, ½ teaspoon prepared horseradish, ¼ teaspoon each dry mustard and grated lemon peel and 1/8 teaspoon white pepper; mix well. Chill thoroughly. Makes about ½ cup.

Note: Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.

 
 

LOUISIANA-STYLE BARBECUED ALASKA CRAB

  • 2 lbs. Alaska crab (King, Snow or Dungeness) legs, thawed if necessary

  • 1/2 cup butter

  • 4 cloves garlic, minced

  • 2 tsp. Cajun Spice Mixture

  • 1/2 cup chicken broth

  • 1/4 cup beer

  • 1-1/2 tsp. lemon juice

  • Cooked rice

  • Chopped parsley, for garnish

With a sharp knife, cut crab legs into 2 inch long pieces. Melt butter in a large, heavy skillet over medium heat. Stir in garlic and Cajun Spice Mixture; sauté 1 to 2 minutes. Add crab and remaining ingredients except rice. Increase heat to medium-high and bring to a boil, stirring gently. Cook 3 to 4 minutes, or until crab is well heated. Serve crab and sauce over rice. Garnish with chopped parsley. Makes 4 servings.

Cajun Spice Mixture
Mix together 1/2 teaspoon each black pepper, crushed red pepper flakes and dried thyme and 1/4 teaspoon each dried oregano and cayenne pepper until well combined.

  • ALASKA SEAFOOD PARMESAN

  • 4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil

  • 4 (4 to 6 oz. each) Alaska Salmon, cod, pollock, sole/flounder or halibut * fillets, thawed if necessary

  • ¼ cup grated Parmesan cheese

  • Cayenne pepper

  • 2 medium red bell pepper, cut in strips

  • Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center one Alaska seafood fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Sprinkle with Parmesan cheese and cayenne pepper. Top with vegetables. BRING up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill. Makes 4 servings.

  • * If using halibut, use cheddar cheese instead of Parmesan.

 

ALASKA SOLE FLORENTINE

  • 4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil

  • 1 package (10 oz.) frozen chopped spinach, thawed and well drained

  • 1 package (3 oz.) cream cheese, softened

  • ¼ cup sliced green onions

  • ¼ tsp. ground nutmeg

  • 4 (4 to 6 oz. each) Alaska Sole/Flounder fillets, thawed if necessary

  • Salt, lemon pepper, paprika

  • 2 tbsp. sliced almonds

  • 2 tbsp. margarine or butter

Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Combine spinach, cream cheese, green onions and nutmeg. Center one Alaska Sole/Flounder fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Sprinkle with salt and lemon pepper. Mound spinach mixture on each fillet. Roll up fillets; top with paprika, almonds and margarine. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 15 to 17 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill. Makes 4 servings.

 

Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603