ENJOY CRAB | Alaska Bering Sea Crabbers

NUTRITIOUS
& DELICIOUS

WILD ALASKA CRAB IS PACKED WITH SHELL-SHOCKING LEVELS OF PROTEIN, OMEGA-3'S AND VITAMINS

For example, a cooked 3 oz serving of Alaskan red king crab has 16 g of protein, 351 mg of Omega 3s, and 408% of your daily value of vitamin B12.

The high protein content of wild Alaska red king crab is easily digestible, and has all nine amino acids the body can’t produce itself — a complete protein of the highest quality

Benefits of vitamin B-12:

Helps form red blood cells and prevent anemia
Reduces risk of macular degeneration
Prevents neuron loss
Prevents bone loss and osteoporosis
Supports healthy skin, hair, and nails

WHERE TO BUY DELICIOUS AND NUTRITIOUS BERING SEA CRAB

Whidbey Island Seafood Co.

Copper River Seafoods

Captain Jack's Alaska

Great Alaska Seafoods

Want to be added to this list? Send an email to info@alaskacrabbers.org

201504 Snow Crab Beet and Goat Cheese 2.jpg

SNOW CRAB SALAD W/ GOAT CHEESE AND GOCHUJANG VINAIGRETTE

BY CHEF ERIK SLATER, SEWARD BREWING COMPANY, SEWARD, AK

SERVES 4

COOK TIME 40 minutes

INGREDIENTS

BEETS:

1 large Alaska Grown beet, red or golden

GOCHUJANG VINAIGRETTE:

2 Tablespoons gochujang (Korean red pepper paste)
1 Tablespoon Alaskan honey (or other wildflower honey)
1 Tablespoon rice vinegar1 clove garlic, minced
1 Tablespoon chopped fresh cilantro
1/2 lime, juice and zest
1 teaspoon sugar
2 Tablespoons olive oil

LEMON MASCARPONE GOAT CHEESE:

2 oz. mascarpone, softened
2 oz. goat cheese, softened
1 teaspoon lemon zest
1/2 Tablespoon heavy cream or whole milk
1/2 teaspoon Alaskan sea salt

GREENS AND ALASKA SNOW CRAB:

1/2 Alaska Grown cucumber
8 oz. large wild Alaska snow crab meat pieces, shells discarded
2 Alaska Grown radishes, plus green tops, if desired
1 cup assorted Alaska Grown greens (watercress, arugula, baby spinach)
1/2 cup chopped, toasted hazelnuts

DIRECTIONS

BEETS:
Preheat oven to 375°F. Place beet on a small baking sheet and roast for 30 to 40 minutes or until tender; cool. Peel and cut into small cubes; set aside.

(Alternatively, simmer the peeled and halved beet until fork tender. Cool and dice.)

GOCHUJANG VINAIGRETTE:
Combine all ingredients in a bowl; whisk. Set aside.

LEMON MASCARPONE GOAT CHEESE:
Place all ingredients in a small bowl or mini food processor. Blend thoroughly; set aside.

GREENS AND ALASKA SNOW CRAB:
Slice cucumber in eighths lengthwise, then cut on the bias into 1-inch pieces; set aside. Separate leaves from radishes; set aside. Slice radishes paper thin; set aside.

To serve, place cucumbers, crab, greens and radish tops, if using, in a bowl; add about 2 tablespoons of prepared vinaigrette; toss. Taste and add more vinaigrette, if desired; set aside. Using the back of a large spoon or small spatula, smear a large, thin layer of cheese across bottom of 4 plates. Sprinkle layers with hazelnuts. Add beet cubes around and on the cheese layer, place cucumber-crab-greens mixture in the middle. Garnish with sliced radishes.

Recipe by Chef Erik Slater, Seward Brewing Company, Seward, AK.
“This is an amped-up Alaskan version of the classic beet and goat cheese salad. Gochujang is a Korean red pepper paste that is available in Asian markets.”