Whether it’s your team is up by 10 points or your favorite movie is nominated for Best Picture – feed yourself and/or some friends these two delicious recipes from our Test Kitchen.

Happy Eating!

Chef Bo

King Crab Bites


10 oz. cooked Orca Bay Seafood Crab (snow, king, dungeness)

1-1/3 cup mayonnaise

1-1/2 tablespoons whole grain mustard

1-1/2 tablespoons capers, minced

1-1/2 tablespoon dill pickles, minced

1 cup diced celery

1/4 cup diced shallots

2-1/2 tablespoons finely chopped parsley

1/2 tablespoons Crystal(R) hot sauce

3/4 teaspoons ground cayenne

1-1/2 teaspoons kosher salt

1 teaspoon ground black pepper

1/4 cup panko bread crumbs


Mix all ingredients but crab, set aside for sauce. Gently fold in crab meat. Add salt and “heat” (cayenne and hot sauce). Scoop 3 oz (about the size of a large marshmallow) crab mix into panko crumbs and shape into bites. Sear in oil until golden.

Super Salmon Chowder (Bonus: Dairy Free!)


1 lb. of nuts (peanut, cashew or almonds); soak in room temperature water overnight

1 whole large onion, diced

3 stalks celery, diced

2 whole carrots, diced

5 cloves garlic, minced

48 fl. oz. vegetable stock

1 each Bay leaf

1/4 cup cooking oil

1 lb. Orca Bay Salmon (sockeye, pink, keta); 1-inch cubes


Heat oil in a medium sized soup pan on medium heat. Sweat onion, celery, and carrots for 10 minutes. Add garlic and continue to cook. Add stock and bay leaf and bring to a boil. Turn hit down to simmer.

Nut paste– Drain liquid and reserve liquids from nuts. Place nuts in blender container and add about 1 cup of reserved liquid. Begin to blend and slowly add liquid as needed.

Add nut paste to soup pan and whisk. Add salmon and cook for 5 minutes. Season with salt and pepper to taste. Add crackers or hot sauce to your desire.




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