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.
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.