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Crustless Crab Quiche - October 7th 2007
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Tom’s Mom’s Crab Dip - November 25th 2007
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This is a great recipe for shucked dungeness crab meat or any leftover king crab meat. The Crab Quiche blends the flavor of the crab into a perfect lunch or dinner starter course.
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Tom’s Mom’s Crab Dip/ Tom Douglas
Makes 8 to 10 servings as an appetizer
This easy to make, creamy cold crab dip is great for holiday get-togethers! Be sure to buy a premium, top-quality potato or tortilla chips.
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Whiskey Crab Soup - December 23rd 2007
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Preparing Dungeness Crab - January 16th 2008
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This Whiskey Crab Soup recipe is simple, straight forward & delicious! Go from start to finish in 20 minutes!
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It’s simple! Preparing your Dungeness Crab is quick, easy & something the whole family or your guests can enjoy participating in.
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Seasoned Glass Noodle & Crab Tower - February 14th 2008
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Crab Cakes Asiago with Garlic Aioli Dip - March 16th 2008
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This is an easy to make crab starter or appetizer for your next party or intimate dinner. By varying the size of the mold, you can create appetizer portions to a full starter size portion. Don’t be afraid to experiment with additional ingredients!
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This Crab Cake recipe can be made with any Pacific Crab. You can substitute Parmesan Cheese for Asiago, although we feel that a mild Asiago brings out the flavor of the crab more consistantly.
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Preparing King Crab Legs - April 11th 2008
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Garlic Fettuccine Alfredo with Crab - April 27th 2008
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It’s simple! Preparing your King Crab Legs is quick, easy & something the whole family or your guests can enjoy participating in. Wild Ocean Seafoods® King Crab Legs are ready to eat when you receive them! They have already been cooked & brine frozen
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Our Alfredo Sauce Recipe is ideal for any Seafood combination. We have chosen Crab Meat for this recipe because it is already pre-cooked and only requires 1 to 2 minutes to warm in the sauce. To use Wild Jumbo Shrimp, Giant Sea Scallops, fish, or shellfish, you would add a step to sauté those ingredients in a separate skillet while preparing the Alfredo Sauce.
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King Crab Cioppino - June 15th 2008
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Crab & Artichoke Dip - August 14th 2008
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Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce, often served over spaghetti or other long pasta and toasted buttered bread, either sourdough or baguette.
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This is a local recipe for Crab & Artichoke Dip that is hard to beat! Somebody will make this at almost every neighborhood get together.
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