• th_24fc124f1a2aaa259076af55babfbfff_chipotle_lime_salmon 0

    Salmon and Lime

    coming soon

    15 min


  • th_24fc124f1a2aaa259076af55babfbfff_crabpastal 3

    Crab Pasta

    Italian Crab and Pasta

    13 min


  • th_24fc124f1a2aaa259076af55babfbfff_1317387156_magicfields_imagen_externa_imagen_1_1 1

    Potato Risotto with King Crab and Mascarpone

    Combine butter and onions in a pan and sweat at low heat until tender. Add diced potatoes and stir gently. Slowly add water in small batches until potatoes are cooked and creamy. Mix in peas, lemon zest, mint, and mascarpone cheese. Cook until warm and season. Bring extra virgin olive oil, lemon, and mint to 165-degrees F. Submerge crab meat for two minutes. Drain and slice.

    59 min


  • th_24fc124f1a2aaa259076af55babfbfff_231591 0

    Oven – Roasted Dungeness Crab

    Preheat oven to 500°F. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Stir in garlic, shallot, and dried crushed red pepper. Add crabs; sprinkle with salt and pepper. Sprinkle 1 tablespoon chopped thyme and 1 tablespoon chopped parsley over crabs. Stir to combine. Place skillet in oven and roast crabs until heated through, stirring once, about 12 minutes. Using tongs, transfer crabs to platter. Add orange juice and peel to same skillet; boil until sauce is reduced by about half, about 5 minutes. Spoon sauce over crabs. Sprinkle with remaining 1 tablespoon thyme and 1 

    60 min


  • em0504_king_crab_lg 0

    Drunken Alaskan King Crab Legs

    To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.

    10 min


  • th_24fc124f1a2aaa259076af55babfbfff_kingcrabsabayon 1

    Alaska King Crab in a Lemon-Cilantro Sabayon

    Twist and separate the sections of crab legs at the joints, while pulling out the long pieces of cartilage that run into the adjacent sections. Using kitchen shears, cut the shells open and remove the leg meat. Pick the body meat from the sections of crab at the base of the legs. Pat the crabmeat dry on paper towels. You should have at least 12 ounces. Choose eight individual gratin dishes, eight 4 to 6 ounce ramekins, or one small shallow baking dish. Brush the inside of the dish or dishes with melted butter. Arrange the crabmeat in the dishes, breaking the large pieces apart if necessary to fit. Brush the crabmeat with melted butter, cover the dishes, and refrigerate until almost ready to serve. Sabayon: Choose a medium-sized stainless steel mixing bowl and a saucepan on which it will sit. Fill the saucepan with about 2 inches of water. When the bowl rests on the pan, the bottom should not touch the water. Bring the water to a boil. Prepare a large bowl filled with ice water and have ready. Whisk the egg yolks with the vermouth, lemon juice, mustard, salt, and cayenne in the mixing bowl. Place it over the boiling water and whisk vigorously until the sabayon becomes very thick and fluffy, about 2 to 3 minutes. Plunge the bowl the larger bowl filled with ice water, and whisk until the sabayon is cold to the touch. In a separate bowl, whip the heavy cream until it forms soft peaks, then whisk it into the sabayon. Stir in the cilantro. Refrigerate the sabayon in a covered container until you are ready to finish the dish. It will keep up to a day. To serve, preheat the oven to 300ºF with the oven rack in the upper third. Bake the dish or dishes of crabmeat, uncovered, until just warm, 7 to 8 minutes. Remove the dishes from the oven and turn the boiler on high. Spoon the sabayon over the crabmeat. Broil until the top of the sauce is nicely browned. Serve right away with slices of crusty baguette. Nutrients per serving: 185 calories, 11g total fat, 6g saturated fat, 57% calories from fat, 169mg cholesterol, 17g protein, 1g carbohydrate, 0 fiber, 905mg sodium, 61mg calcium and 200mg omega-3 fatty acids.

    20 min