The long, hot days of summer are here, and the National Fisheries Institute has a simple and delicious recipe to help cool you down. This dish can help work toward your goal of eating seafood at least twice a week this summer and throughout the year!Number of Servings: 4Ingredients: Herbed Lemon Garlic Mayonnaise King Crab Topping1 - 8 oz. container Phillips King Crab meat, segmented into desired sized pieces¼ c. mayonnaise1 Tbsp. lemon juice (1/2 lemon)1 tbsp. sundried tomatoes, packed in oil, sliced1 clove fresh garlic, minced or 1/8 tsp. garlic powder1/4 tsp. dried basil or 1 tsp. fresh leaves, chiffonadeFreshly ground black pepperSalad base2 Tbsp. Red Onion slivers1 Tbsp. sliced Pimento stuffed green olives2 Tbsp. sliced Black Olives1 c. Baby Field greens or spring mix1 c. Romaine, choppedGarnish1 ea. Roasted red pepper, sliced into julienne strips2 ea. Plum Tomatoes, quarteredInstructions: In medium bowl, blend all dressing ingredients together, except crab meat. Fold in crab meat. Chill 1 hour or until ready to serve. In medium mixing bowl, mix all salad base ingredients together. Mound ½ c. salad base onto plate. Top with approx. 1/3 c. portion crab salad. Garnish each plate with julienne strips red pepper and 2 quarters plum tomato.
Source: Phillips Foods, Inc.
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Number of Servings: 4Ingredients: 1 - 8 oz. container Phillips King Crab meat, segment into desired sized pieces1 Tbsp. Pure Sesame Oil1 tsp. Minced garlic3 oz. thinly sliced button mushrooms (about 1 c. sliced)3 oz. fresh or jarred roasted red pepper, sliced into thin strips (about ½ c.)1 tsp. freshly grated ginger or up to 2 tsp. jarred sliced ginger½ tsp. "Thai Kitchen" or other brand Green Curry Paste (more or less to taste)2 tsp. Light brown Sugar1 Tbsp. soy sauce1 Tbsp, "chiffonade" or thinly stripped Thai basil (can substitute Italian basil)Reserved coconut milk (about 1 c.)Coconut Jasmine Rice½ cup regular or "Lite" Coconut Milk (1 - 13.5 oz. can, reserve the rest)1 ½ c. chicken stock or broth1 c. Jasmine RiceInstructions: Prepare Jasmine Rice: Heat liquids together in 1 qt. saucepot to boil. Stir in rice, reduce heat to simmer and cook, covered, 20 minutes or until all liquid is absorbed and rice is al dente.
Meanwhile, prepare Curry: Heat oil in saute pan over medium heat. Saute garlic and mushrooms until mushrooms release their juices then they are reabsorbed. Stir in all remaining ingredients and simmer 5-10 minutes or until rice is done. Do not boil. Serve: Ladle curried crab over Coconut Jasmine Rice
Source: Phillips Foods, Inc.
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Number of Servings: 4Ingredients: 1 - 8 oz. container Phillips King Crab meat, segmented into desired sized pieces2 Tbsp. virgin Olive Oil2 tsp. minced garlic1 shallot, minced (about ¼ c.)1 -14.5 oz. can "Petite" diced tomatoes1 Tbsp. Capers¼ c. pitted and halved Black olives, such as Gaeta or Kalamata½ tsp. Anchovy paste¼ tsp. each dried basil and crushed red pepper flakesOptional: 1-2 tsp. tomato paste, if desired, to thicken sauce1 Tbsp. freshly minced parsley8 oz. dry farfalle (bow tie) pasta, cooked al dente and drainedOptional: grated Parmesan or Romano cheeseInstructions: Heat oil in large saute pan over medium heat. Sauté garlic and shallot until translucent. Do not brown. Add all remaining ingredients except pasta, king crab and cheese. Lower heat to low and simmer, covered 20-25 minutes. Fold in crab meat and heat through. Toss cooked pasta in sauce and serve topped with grated cheese, if desired.
Source: Phillips Foods, Inc.
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Number of Servings: 4Ingredients: 1 - 8 oz. container Phillips King Crab meat, segment into desired sized pieces1 tsp. grated lime zest (1 whole lime)1 tbsp. fresh squeezed lime juice (1 lime)1 tbsp. jalapeno jelly1 tbsp. orange juice1 tbsp. Tequila1 c. ½" peeled and diced ripe cantaloupe melonLime Juice, as needed, to "rim" Margarita glasses1 tsp. Kosher salt and 2 Tbsp. sanding sugar mixed together to "rim" glassesShredded iceberg lettuce to line bottom of 4 Margarita glassesLime wedges, garnishInstructions: In small mixing bowl whisk together lime zest, lime juice, jelly, orange juice, and Tequila. Fold in melon and crab meat. Cover and chill at least 1 hour to blend flavors before serving.
To serve: “Rim” each glass with lime juice. Dip in sugar/salt mixture to coat. Place about 2-4 Tbsp. shredded lettuce in the bottom of each glass. Mound marinated crab and melon mixture on top. Garnish with lime wedges.
Source: Phillips Foods, Inc.
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Number of Servings: 2Ingredients: 1 - 8 oz. container Phillips King Crab meat, segmented into desired sized piecesChipotle ketchup1/2 c. ketchup½ tsp. Smoky Chipotle Tabasco sauceAvocado Cream½ c. Prepared guacamole1 Tbsp. sour cream (1)Lime Sour Cream¼ c. sour cream (2)1 tsp. Lime Juice2 Tbsp. fresh Cilantro* for garnishInstructions: In small bowl, mix ketchup and chipotle Tabasco sauce. In a separate small bowl, combine guacamole and sour cream (1). Cover and chill until needed. Blend sour cream (2) and lime juice together and hold in small bowl.
To serve: choose large whole chips for serving. Spread each with approx. 1-2 Tbsp. of avocado mixture, then 1-2 tsp. of chipotle ketchup, and top with 3-4 pieces of King Crab Meat. Garnish with dollop of lime sour cream and cilantro.
* “Make it Easier” variation: For fresh cilantro use ½ tsp. dry.
Source: Phillips Foods, Inc.
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Average: 4 (1 vote)
