Seafood Recipes
King Crab Recipes
Nothing makes an impression like a platter of King Crab legs with traditional cup of melted butter. Heads turn when orders of the long, bright red split legs pass by. Go beyond the traditional melted butter accompaniment and match King Crab with Asian flavors, such as meat in a Pad Thai salad or wrapped in rice paper spring rolls.
For an impressive appetizer, serve legs with Plum Vinaigrette Dip or consider other international preparations such as Avocado Salsa with King Crab, or King Crab meat tossed with tomatoes, feta and oregano and baked in individual ramekins to serve with toasted pita triangles.
Steamed King Crab
- Ingredients
1-1/2 lbs King Crab Legs, split
Melted Butter or Margarine
Spicy Tomato Relish
Shallot Cream Sauce
- Directions
Cut king crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter, spicy tomato relish or shallot cream sauce. Makes 4 servings.
- Microwave Method
In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave split king crab legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.
- Spicy Tomato Relish
In food processor or blender finely chop 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and dash garlic salt. Do not purée mixture. Makes 3/4 cup.
Crab Rangoon
- Ingredients
1/2 lb Crab Meat, drained and chopped
1/2 lb Cream Cheese, room temperature
1/2 tsp A-1 Sauce
1/4 tsp Garlic Powder
- Directions
Combine crab meat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375 degrees. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve crab rangoon with Chinese mustard or red sauce for dipping.
- Wrappers
30 Wonton Wrappers 1 Egg Yolk, well beaten Oil for deep frying Chinese Mustard or Red Sauce
1 Egg Yolk, well beaten
Oil for deep frying
Chinese Mustard or Red Sauce
Snow Crab Recipes
Talk about some sweet crab! This is not your typical Snow Crab. It is much larger and exceptionally flavorful. These giant Bairdi Snow Crab legs and claws are filled with snowy white meat that is absolutely delicious. An economical and delicious way to serve large groups. Giant snow crab will make any party one to be remembered!
Herb Garlic Sauce for Crab
- Ingredients
2 Lemons
5 Garlic Cloves, Minced
1 cup Fresh Cilantro, Chopped
1 cup Fresh Basil, Chopped
1/2 cup Fresh Parsley, Chopped
1 cup Olive Oil
1 tsp Salt
1 tsp White Pepper
- Directions
Grate zest from lemon halves and squeeze juice into a preparation bowl. Stir in garlic, basil, cilantro, parsley and olive oil. Blend well. Finish by adding salt and pepper. Enjoy!
Mustard Dipping Sauce for Crab
- Ingredients
1 cup mayonnaise
1/2 cup yellow mustard
2 tsp white pepper
1/2 lemon, juiced
- Directions
Mix all in a small bowl, serve with chilled crab claws.
Chilean Sea Bass
Chilean Sea Bass is prized for its high oil content and buttery texture, making it nearly impossible to overcook. Whether seared simply or served in a complex bouillabaisse, it remains the gold standard for premium whitefish
Easy Baked Chilean Sea Bass
- Ingredients
Olive Oil
4 Chilean Sea Bass fillets, about 6 ounces each
Salt and Pepper
Cajun or Creole seasoning, or a seasoning combination of your choice
- Directions
Heat oven to 425°.
Oil broiler pan rack pan or baking pan with olive oil. Place sea bass on the rack or in pan and sprinkle with seasonings; turn and season the other side. Bake at 425° for about 15 to 20 minutes. The time depends on thickness of the fish, which can vary. Serve as is or with Sherry Cream Sauce, Corn Salsa or Artichoke Salsa, or other sauce. Serves 4.
Chilean Sea Bass in Foil Pouches
- Ingredients
2 Chilean Sea Bass Fillets
1 Celery Stalk, Julienned
1 Carrot, Julienned
1 Leek, Julienned
2 Tbsp dry white wine or vegetable stock
2 sprigs fresh thyme
2 bay leaf
1 lemon
Foil Sheets
- Directions
Preheat oven to 350°F.
Tear off two 24 inch pieces of 18 inch wide heavy duty foil. Fold each in half to make two 9x12 inch pieces.
Place 1 fillet in the center of each piece of foil.
Arrange vegetables on top of fillets. Add thyme sprigs and bay leaf.
Cut lemon in half and squeeze juice evenly over fillets and vegetables. Slice the remaining half lemon and arrange over fillets.
Drizzle 1 Tbsp wine over each fillet. Bring together 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build.
Place on a baking sheet and bake for 25 minutes or until fish flakes easily with fork.
