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Savory Seafood

  My family loves seafood and crab, and shrimp and salmon are among our favorites. Shrimp Scampi is my favorite way to enjoy shrimp.

  The convenience and quality of Alaska crab and canned salmon can’t be beat for a variety of last-minute snacks and appetizers-it’s already cooked and ready to eat. Frozen crab products can be defrosted quickly in the microwave for even speedier preparation. Use Alaska crabmeat for mini crab cakes and quiches. And the taste and nutrition of canned salmon make it ideal for use in creamy spreads, seafood salads, and stuffed mushrooms. 

  The next time you have guests, try one of these great recipes. Old favorites like buffalo wings and spinach dip are updated with delicious, convenient seafood, making treats that are sure to be hits with your crowd. Spice up the delicate sweet flavor of crab with a buffalo-style sauce and tangy blue cheese dip. Make ordinary spinach dip even better by adding canned salmon. 

Enjoy seafood! It’s so good and so good for you.

SALMON SPINACH DIP

1 can (7-1/2 oz.) Alaska salmon

1 pkg. (10 oz.) frozen chopped spinach, thawed 

and well-drained

1 cup plain yogurt

1/2 cup chopped parsley

1/2 cup chopped green onion

1/2 teaspoon dried basil

1/2 teaspoon dill weed

Assorted raw vegetables and crackers

Drain and flake salmon. In medium bowl, combine salmon with remaining ingredients. Chill several hours. Serve dip with vegetables and crackers. Appetizer platter serves 8-10.

SHRIMP SCAMPI

1/2 cup butter

3 cloves garlic, crushed

2 Tablespoons olive oil

24 large or jumbo shrimp, peeled and deveined

2 Tablespoons parsley, chopped

2 Tablespoons dry white wine

1 Tablespoon lemon juice

Salt and pepper to taste

Heat butter, garlic, and olive oil in a large skillet. Add shrimp and sauté on both sides until done (about 5 minutes). Pour off pan drippings into a small saucepan. Add remaining ingredients. Cook over high heat 1 minute. Pour pan drippings sauce over shrimp and serve with rice to absorb the juices. Serves 4.

BUFFALO STYLE ALASKA CRAB WITH BLUE CHEESE

DIPPING SAUCE

16 Snow Crab cocktail claws or Alaska King or 

Dungeness crab legs, thawed if necessary 

1/4 cup melted butter

1-1/2 teaspoons hot pepper sauce

1 teaspoon barbecue sauce

1 teaspoon lemon juice

1/2 teaspoon chili powder

1/4 teaspoon celery salt

1/4 teaspoon lemon pepper

Blue Cheese Dipping Sauce (recipe follows)

Arrange cocktail claws or crab legs on broiling pan and set aside. In a small bowl, combine remaining ingredients and mix until well-blended. Brush both sides of each crab claw with butter mixture. Broil 5 to 6 inches from heat source for 3 to 4 minutes or just until crab is hot. Remove from oven; brush with remaining butter mixture. Arrange on platter and serve with Blue Cheese Dipping Sauce. Appetizer platter serves 6-8.

BLUE CHEESE DIPPING SAUCE

3 Tablespoons mayonnaise

2 Tablespoons nonfat plain yogurt

1 Tablespoon crumbled blue cheese

1 teaspoon chopped parsley

1 small clove garlic, finely chopped

3/4 teaspoon fresh lemon juice

In small bowl, combine all ingredients, whisk until well-blended.

MINIATURE CRAB CAKES WITH CREOLE MUSTARD SAUCE

2 eggs, lightly beaten

2 Tablespoons butter or margarine

1-1/2 teaspoons dry mustard

1/2 teaspoon freshly ground pepper

1 pound fresh lump crabmeat, drained

3/4 cup soft breadcrumbs

3 Tablespoons minced fresh cilantro

3 Tablespoons diced pimentos

Vegetable oil

Combine first 4 ingredients in a medium bowl and mix well. Add crabmeat, breadcrumbs, cilantro, and pimentos, stirring well. Shape mixture into 24 (2-inch) patties. Cover and chill at least 30 minutes. Cook over medium-high heat in 1/2 inch vegetable oil 3 to 4 minutes on each side or until golden.

CREOLE SAUCE

1/2 cup spicy mustard (or Creole mustard if available)

1/4 cup margarine

3 Tablespoons minced fresh cilantro

2 Tablespoons minced green onion

2 Tablespoons minced celery

2 Tablespoons minced sweet red pepper

Combine all ingredients in a small bowl, stirring well. Cover and chill at least 2 hours. Makes 8-10.

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