• 6-8 oz. Alaska King crab meat, thawed if necessary
• 1 package (10 oz.) frozen chopped spinach
• 3 tbsp. butter or margarine
• 1/2 cup chopped onion
• 2 tbsp. flour
• 1/8 tsp. each pepper and ground nutmeg
• 2 cups each chicken broth and half-and-half or milk

Slice crab; reserve liquid. Cook spinach according to package directions; drain. Melt butter in large saucepan. Add onion; sauté until tender. Blend in flour and spices. Gradually add chicken broth, stirring constantly; heat to boiling. Purée spinach mixture in blender or food processor. Add half-and-half, crab liquid and crab. Heat thoroughly. Do not boil. Makes 6 servings.

Serving Tip
Creamed Crab and Spinach  Soup can be served chilled.

• 10 to 12 oz. (2 cups) Alaska dungeness crab meat, thawed if necessary
• 1 cup soft bread crumbs
• 1/4 cup each minced green onion and celery
• 3 tbsp. mayonnaise
• 1 egg, beaten
• generous dash bottled hot pepper sauce
• dash salt and pepper
• flour
• 3 tbsp. vegetable oil

Combine all ingredients except flour and oil; mix well. Chill. Shape into 4 cakes, about 3/4 inch thick. Dust with flour. Saute crab cakes in hot oil on both sides about 10 minutes or until golden brown.

Makes 4 crab cakes.

Serving Suggestions: For hot crab sandwiches, serve on toasted English muffins. Delicious served with chili sauce.

• 12 oz. Alaska King crab split legs, thawed if necessary
• 1/4 cup butter or margarine, melted
• 1 tbsp. lemon juice
• 2 tsp. grated onion
• 1 tbsp. finely chopped parsley
• 1/4 tsp. tarragon, crushed
• Dash bottled hot pepper

Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings. Recipe can be doubled.

Grilling Method
Prepare Alaska King crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

• 12 oz. Alaska King crab split legs, thawed if necessary
• 3 tbsp. butter or margarine
• 1 cup sliced fresh mushrooms
• 2 tbsp. chopped green onion
• 1 to 2 tbsp. dry sherry or dry vermouth
• 1 tbsp. lemon juice

Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 x 8 x 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat-side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thorughly heated; rotate dish 1/4 turn after 1-1/2 minutes. Makes 2 servings. Recipe can be doubled.

Conventional Method
Melt butter in skillet add lemon juice. Saute crab legs, meat side down; turn and push to sides of skillet. Saute mushrooms and onion, splash sherry over all ingredients. Serve immediately. Makes 2 servings.

Serving Tip
Serve over cooked rice.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

• 6-8 oz. Alaska King crab meat, thawed if necessary
• 1 clove garlic, minced
• 1/2 cup butter or margarine
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. pepper
• 12 oz. fettuccine noodles, cooked and drained
• Salt
• 1 tbsp. chopped parsley

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

• 12 oz. Alaska King crab split legs,* thawed if necessary
• 2 cups sliced fresh mushrooms
• 1 cup vertically sliced onion
• 1 small clove garlic, minced
• 2 tbsp. oil
• 1 cup fresh Chinese pea pods or 1 package (6 oz.) frozen Chinese pea pods,** thawed
• 3/4 cup diced tomato
• 1 tsp. cornstarch
• 1 tbsp. cold water

Cut crab legs into 2-1/2 to 3 inch pieces. Saute mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Makes about 2 servings. Recipe can be doubled.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

• 6-8 oz. Alaska King crab meat, thawed if necessary
• 1 package (10 oz.) frozen chopped spinach
• 3 tbsp. butter or margarine
• 1/2 cup chopped onion
• 2 tbsp. flour
• 1/8 tsp. each pepper and ground nutmeg
• 2 cups each chicken broth and half-and-half or milk

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If you have any questions about Alaska seafood write to Pacific-Gourmet.Com at: admin@pacific-gourmet.com.

Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)