Alaska is the One Stop Shop For Crab
By Allie Moxley
The fresh icy waters of Alaska are home to a motley crew of sea creatures that are the perfect compliment to some melted butter and lemon juice. Fresh Alaska crab is a great selection to be featured in any meal. While king crab is the meatiest of the group, Alaska also boasts Dungeness and snow crab, also known as Opilio crab. Whatever your taste is Alaska has the crab for you and a recipe to help you achieve your culinary goals.
Whatever crab you choose you should entertain the idea of cooking up a hearty crab Cioppino. This recipe allows you bring all of your favorite seafood into one delicious dish, with fresh Alaska crab as the star ingredient. You will need four minced garlic cloves, one bay leaf, a quarter cup of olive oil, one chopped green bell pepper, one medium onion finely chopped, one tablespoon of red wine vinegar, ½ teaspoon dried hot red pepper flakes, one tablespoon dried oregano, a 28 to 32 ounce can of coarsely puréed whole tomatoes with juice, twelve small hard-shelled clams, one tablespoon tomato paste, two pounds of live hard-shelled crab, ½ pound of medium shelled shrimp, ½ pound of sea scallops, 1 pound white fish fillet cut into once inch pieces, and two tablespoons of minced parsley leaves.
Once you have assembled this mountain of ingredients, including delicious fresh Alaska crab, you can begin cooking. Begin by cooking the minced garlic in olive oil in a large kettle over medium heat, stirring until the garlic turns a nice light gold. Then, add the onions and continue stirring until they are soft, then add the red pepper flakes and green bell pepper and stir until the bell pepper softens as well. You should then add vinegar and boil it until it evaporates. After this, add wine, oregano, and bay leaf and allow them to simmer for about five minutes. Mix in the tomato purée and tomato paste and bring the mixture to a boil.
At this point you can add the fresh Alaska crab and clams, cover them, and allow them to simmer for fifteen to twenty minutes making sure to remove the clams when they open, discarding the unopened ones. After they have cooked, transfer the crabs to a cutting board and remove their top shells. Cut the crabs in half or in quarters and add them to the liquid. You can then add the shrimp, scallops, and fish to the soup, cover it and let it cook for five minutes or until the seafood is thoroughly cooked. Sprinkle the top with parsley and serve to the waiting guests as this serves up to six people. This is just one of the many wonderful ways to enjoy fresh Alaska crab!
| Alaska is home to an abundant variety of seafood, and offers some of the purest marine, freshwater, and upland habitats on the planet. From the clear crystal waters comes seafood that is delicious and healthy. Alaskan seafood is low in fat but big on flavor and Omega-3 oils. You can study thousands of pages of nutritional research. Or, simply observe the amazing health and longevity of people in countries where seafood is the most important part of their diet. Either way, Alaska seafood is as healthy as it is delicious. Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood. |
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