Keep the delicious while lowering the fat on these delicious recipes that are not only Mardi Gras inspired but can be made for Fish Fridays, kids, adults on the go, romantic Valentine’s dinner – pretty much created to cook and enjoy at any time for anyone.
Orca Bay Crab & Shrimp Mac ‘n’ Cheese
Time: 30 minutes
4 Tablespoons butter
4 Tablespoons flour
4 cups Milk (skim or whole)
1 cup shredded Cheddar chese
4 oz picked Orca Bay King Crab, Dungness Crab, or Snow Crab
12 oz. elbow macaroni
- Boil one pot of water. In a separate sauce pan melt butter and whisk in flour at medium-high heat.
- Continue to cook flour and butter mixture until it lightly brown then slowly stir milk. Continue to stir as it thickens. Turn off heat and add cheese; let it melt.
- Add pasta and a big pinch of salt to pasta. Cook until desired done-ness.
- Mix elbow and cheese sauce. Add salt and pepper if desired. Gently fold in crab and shrimp into the mix and leave a few pieces to garnishes the top.
- Enjoy and Cheers!
Orca Bay Swai Po Boy
Serves 4-6 sandwiches
Time: 45 minutes (including prep)
1 cup flour (season with a big pinch of creole seasoning)
4 whole eggs, beaten
1 cup cornmeal, medium grind
1/2 cup all-purpose flour
1/2 teaspoon cayenne pepper, ground
2 quarts vegetable oil
Salt and pepper
2 lbs. Orca Bay Swai Fillets
1 each French baguette
hot sauce (optional, but why not?)
Lettuce, pickles, and tomatoes (optional)
- Put seasoned flour and beaten eggs in separate round cake pans or plates. Mix cornmeal, flour and cayenne in a third pan. Pour oil in a deep dutch oven or 8 qt. pot and heat to 375 degrees.
- Dredge swai fillets through seasoned flour, egg mixture, and cornmeal mixture. Be sure to shake off excess in between each step.
- Carefully place 2-3 fillets in heated oil. Cook for about 3 minutes and scoopt our with wire strainer onto a pan lined with paper to absorb oil. Season with salt and pepper.
- Build your sand which with toasted baguette, mayonnnaise, swai, lettuce, pickles and tomatoes and a few shots of hot sauce if you dare.
Orca Bay King Crab and Mushroom Risotto
Time: 25 minutes
1 cup Arborio rice
6 cups chicken broth/stock
1/4 cup cream (optional)
1/4 cup Parmesan grated or shredded
6 oz mushrooms, sliced
4 Tablespoons butter
2 Tablespoons shallots, finely diced
1 Tablespoon salt
1 lb. Orca Bay King Crab legs
Green onion, long cut strips (in ice cold water), to garnish
- In a large saute pan melt 2 tablespoons butter on medium high heat and saute shallots until translucent.
- Add rice and lightly toast for 5 minutes stirring with a wooden spoon. Add 1 cup stock, pinch of salt and stir. Allow rice to absorb the stock. Continue to add stock in 1 cup increments and stir. Continue until rice is rich, lovely, starch, cream and done.
- In a separate pan melt the remaining 2 tablespoons butter on high head and saute mushrooms. Separate a small portion of cooked mushrooms to the side for garnish. Add the remaining mushrooms to the rice with optional cream and Parmesan.
- To plate: Start with a round, mound of rice and top with a little cooked mushroom and then large pieces of King Crab. Top with green onion curls.
Enjoy and Cheers,
Bo Maisano grew up in a food-obsessed Sicilian family in the food-centric city of New Orleans. He honed his chops in restaurants in the French Quarter of New Orleans and has practiced in many culinary avenues, from high volume five-star hotel kitchens to mom-and-pop resort town shops. Most recently, Chef Maisano has been the R&D chef for Munchery and product developer for start-up ventures. Prior to that he was the chef of BoRamen, The Tin Table and 1200 Bistro here in Seattle.