King Crab

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:  4 Ingredients:  Herbed Lemon Garlic Mayonnaise King Crab Topping 1 - 8 oz. container Phillips King Crab meat, segmented into desired sized pieces ¼ c. mayonnaise 1 Tbsp. lemon juice (1/2 lemon) 1 tbsp. sundried tomatoes, packed in oil, sliced 1 clove fresh garlic, minced or 1/8 tsp. garlic powder 1/4 tsp. dried basil or 1 tsp. fresh leaves, chiffonade Freshly ground black pepper Salad base 2 Tbsp. Red Onion slivers 1 Tbsp. sliced Pimento stuffed green olives 2 Tbsp. sliced Black Olives 1 c. Baby Field greens or spring mix 1 c. Romaine, chopped Garnish 1 ea. Roasted red pepper, sliced into julienne strips 2 ea. Plum Tomatoes, quartered Instructions:  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.

King Crab Thai Curry with Coconut Jasmine Rice Number of Servings:  4 Ingredients:  1 - 8 oz. container Phillips King Crab meat, segment into desired sized pieces 1 Tbsp. Pure Sesame Oil 1 tsp. Minced garlic 3 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 ginger ½ tsp. "Thai Kitchen" or other brand Green Curry Paste (more or less to taste) 2 tsp. Light brown Sugar 1 Tbsp. soy sauce 1 Tbsp, "chiffonade" or thinly stripped Thai basil (can substitute Italian basil) Reserved coconut milk (about 1 c.) Coconut Jasmine Rice ½ cup regular or "Lite" Coconut Milk (1 - 13.5 oz. can, reserve the rest) 1 ½ c. chicken stock or broth 1 c. Jasmine Rice Instructions:  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.

King Crab Farfalle Puttanesca Number of Servings:  4 Ingredients:  1 - 8 oz. container Phillips King Crab meat, segmented into desired sized pieces 2 Tbsp. virgin Olive Oil 2 tsp. minced garlic 1 shallot, minced (about ¼ c.) 1 -14.5 oz. can "Petite" diced tomatoes 1 Tbsp. Capers ¼ c. pitted and halved Black olives, such as Gaeta or Kalamata ½ tsp. Anchovy paste ¼ tsp. each dried basil and crushed red pepper flakes Optional: 1-2 tsp. tomato paste, if desired, to thicken sauce 1 Tbsp. freshly minced parsley 8 oz. dry farfalle (bow tie) pasta, cooked al dente and drained Optional: grated Parmesan or Romano cheese Instructions:  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.

King Crab and Cantaloupe Margarita Number of Servings:  4 Ingredients:  1 - 8 oz. container Phillips King Crab meat, segment into desired sized pieces 1 tsp. grated lime zest (1 whole lime) 1 tbsp. fresh squeezed lime juice (1 lime) 1 tbsp. jalapeno jelly 1 tbsp. orange juice 1 tbsp. Tequila 1 c. ½" peeled and diced ripe cantaloupe melon Lime Juice, as needed, to "rim" Margarita glasses 1 tsp. Kosher salt and 2 Tbsp. sanding sugar mixed together to "rim" glasses Shredded iceberg lettuce to line bottom of 4 Margarita glasses Lime wedges, garnish Instructions:  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.

Easy King Crab “Nachos” Number of Servings:  2 Ingredients:  1 - 8 oz. container Phillips King Crab meat, segmented into desired sized pieces Chipotle ketchup 1/2 c. ketchup ½ tsp. Smoky Chipotle Tabasco sauce Avocado Cream ½ c. Prepared guacamole 1 Tbsp. sour cream (1) Lime Sour Cream ¼ c. sour cream (2) 1 tsp. Lime Juice 2 Tbsp. fresh Cilantro* for garnish Instructions:  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.