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Norton Sound Red King Crab Cakes

Ingredients:

  • 1 lb. Norton Sound Red King Crabmeat
  • 1 egg
  • 1 tsp. lemon juice
  • 2 tbs. mayonnaise
  • 2 tsp. Dijon mustard
  • 1/2 cup diced red onion
  • 1/2 cup diced bell peppers
  • 1 cup breadcrumbs
  • 1 tsp. tabasco
  • 1 tsp. Worcestershire sauce
  • 1 tsp. old bay seasoning
  • 1/2 cup chopped cilantro
  • 2 cloves chopped garlic

 

Directions:

Combine all ingredients in a bowl, make sure you add the breadcrumbs last and mix well. Shape the crab cakes just about the size of a silver dollar and refrigerate to set shape and to let flavors mix. Fry cakes in olive oil, turn over once, or broil in the oven until golden brown. These are great with salsa, horseradish, tartar sauce, mustard, or curried mayo.

Norton Sound Red King Crab Casserole

Ingredients:

  • 8 oz. uncooked pasta
  • 1/2 lb. sliced mushrooms
  • 2 cloves minced garlic
  • 16 oz. chopped Norton Sound Red King Crab meat
  • 2 tsp. salt
  • 1 1/2 cups shredded cheddar
  • 2 lg. chopped onions
  • 1/2 cup chopped green peppers
  • 1/2 cup butter
  • 1/2 cup sour cream
  • 1 1/2 tsp. basil

 

Directions:

Cook pasta according to directions. Saute the onions, garlic, mushrooms, and green pepper in butter until crisp tender. Remove from heat. Drain pasta and add to the vegetable mixture. Stir in the Norton Sound Red King Crab, sour cream, basil, and salt. Place the mixture in 2 ungreased 8- inch baking dishes. Sprinkle with the cheese. Cover and freeze one dish. Cover and bake the second one for 20 minutes at 350 degrees. Uncover and bake 5 more minutes.

Norton Sound Red King Crab-Stuffed Shell Noodles

Ingredients:

  • 24 large shell noodles
  • 3 tbs. corn starch
  • 2 cups milk
  • 1/2 tsp. salt (optional)
  • 1 lb. shredded Norton Sound Red King Crab meat
  • 1/2 tsp. garlic powder
  • 1 bunch sliced green onions
  • 8 oz ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 cups grated mozzarella cheese

 

Directions:

Cook shells according to package directions. Drain and rinse with cool water, set aside. Preheat oven to 350 F. For filling, combine corn starch with a small amount of the milk in a small heavy saucepan, and stir to form a smooth paste. Slowly add remaining milk stirring constantly to prevent lumps. Heat over medium heat until thickened and just beginning to bubble. Remove from heat an add salt (if using), crab, garlic powder, green onions and all of the cheese. Stir until well combined. Place shells in 9 X 13 - inch glass baking dish and stuff with 3 to 4 tablespoons of the crab mixture. Place in preheated oven and bake for 15 to 20 minutes or until heated through. Makes 6 main dish servings, or 12 to 24 appetizer servings.

Norton Sound Salmon Mushroom Quiche

Ingredients:

  • 1 unbaked pie shell
  • 12 oz. Norton Sound Salmon
  • 8 oz. canned mushrooms, drained well
  • 4 oz. Swiss cheese, cubed
  • 4 oz. Monterey jack cheese, cubed
  • 2 eggs
  • 1 tbs. prepared mustard
  • 1 cup milk

 

Directions:

Preheat oven to 450 F. Cook the Norton Sound Salmon in oil. Crumble up the salmon, place in pie shell. Layer mushrooms and add all of the cheese on top. In medium bowl, whisk eggs with mustard and milk, and pour over ingredients in pie shell. Place on cookie sheet and bake at 450 F. for 15 minutes. Lower oven temperature to 350 F. Cover the edge of pie shell and bake for another 30 minutes, or until a knife inserted near center comes out clean. Let stand for 5 minutes before serving.

Norton Sound Red King Crab and Vegetable Lasagna

Ingredients:

  • 4 cups milk
  • 6 tbs. corn starch
  • 1 tsp. salt
  • 2 cups cooked broccoli, coarsely chopped
  • 2 cups cooked cauliflower, coarsely chopped
  • 1 cup cooked carrots, julienned
  • 3 cups cooked Norton Sound Red King Crab, coarsely chopped
  • 9 lasagna noodles, cooked according to package directions
  • 16 oz. cream-style cottage cheese
  • 1 lb. grated mozzarella cheese
  • 8 oz. medium cheddar cheese

 

Directions:

Preheat oven to 350 F. In large saucepan, cook milk, corn starch, and salt over medium heat until thickened and just starting to bubble. Stir in vegetables and Norton Sound Red King Crab. In bottom of 9 X 13 - inch glass pan, place a small amount of the sauce. Place three lasagna noodles over sauce and cover with one-third of remaining sauce mixture. Top with half of the cottage cheese and half of the mozzarella cheese. Cover with three more noodles, another third of the sauce, the remaining half of the cottage cheese and the cheddar cheese. Bake at 350 F. for 30 to 45 minutes or until cheese is slightly browned and dish is bubbly around edges.

 

 
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