Sweet, succulent and sustainable, Alaska crab is harvested wild from pristine, icy oceans of the far north. Crab is deliciously versatile, ideal for entertaining and easy to prepare.
Choose Alaska King Crab, Snow Crab or Dungeness Crab and plan a feast. Each has  a distinctive flavor and texture.

 

 Available year-round, Alaska crab is cooked then flash frozen to protect its sweet, delicate flavor. Crab needs only fast, simple steaming, boiling, microwaving or broiling. It’s ready to serve when the  internal temperature reaches 145°F.

 

These long-legged crustaceans naturally complement dozens of flavors. Try adding lemon slices and white wine to season steaming or boiling liquid, or toss in a few kaffir lime leaves, fresh ginger chunks and chopped lemon grass stalks. Serve Alaska crab Louisiana bayou-style with red beans and rice and some cayenne pepper heat as in Crab Étouffée, or drizzle it with a luscious lemony-wine sauce. Spanish flavors add sizzle to Crab Española. So grab a fork. There’s a lot more out there.
*For information and more terrific crab recipes, visit alaskaseafood.org.

 

 

Alaska Crab With Chardonnay Lemon-Herb Splash
Prep time: 10 minutes
Servings: 4 main course
 • 6 tablespoons extra-virgin olive oil
 • 2 tablespoons fresh lemon juice
 • 2 tablespoons Chardonnay
  or dry white wine
 • 2  teaspoons lemon zest, finely chopped
 • 2  teaspoons fresh rosemary, finely
  chopped
 • 1  tablespoon fresh basil, finely
  chopped
 • 1  tablespoon fresh parsley, finely
  chopped
 • 1/8 teaspoon dried red pepper flakes
 • 1  teaspoon garlic, finely chopped
 • 1/4 teaspoon salt
 • 3  pounds Alaska Crab legs/clusters (King,  Snow or Dungeness), thawed or frozen
 

 

Combine all ingredients in medium bowl and mix well; cover and refrigerate. Before serving, bring to room temperature. Serve drizzled over crab. Pass remaining Splash on the side.
Nutrients per serving: 527 calories, 23g total fat, 3g saturated fat, 41% calories from fat, 143mg cholesterol, 62.5g protein, 2g carbohydrate, 0.3g fiber, 2,996mg sodium, 172mg calcium and 500mg omega-3 fatty acids.

 

 

Alaska Crab Española

Prep Time: 10 minutes Cook Time: 15 minutes
Servings: 4 as a main course or 8 as an appetizer
 • 1/2 cup Spanish brandy
 • 1 cup olive oil
 • 10 garlic cloves, peeled and sliced lengthwise
 • 1 teaspoon to 1 table spoon freshly cracked   assorted peppercorns (red, green and black   blend), to taste
 • 1 teaspoon to 1 table spoon crushed red pep  per flakes, to taste
 • 1 teaspoon garlic salt, or amount to taste
 • 2 tablespoons chopped flat leaf parsley
 • 2 to 3 pounds Alaska Crab legs/clusters   (King, Snow or Dungeness), thawed or frozen
 • 1 cup large Spanish olives, 
 drained and pitted
 • Additional parsley for garnish
 • 1 loaf of warmed crusty  bread such as      sourdough or baguette

 

 Combine all ingredients except crab and olives in large, 5- to 7-quart covered skillet or Dutch oven.
 Rinse frozen crab legs/clusters under cold running water to remove any ice glaze; pat dry with paper towels. If desired, use a large knife to cut crab into smaller sections.

 

 Add crab to oil mixture and cover pan. Over low heat, bring crab to slow simmer, cooking 8
to 10 minutes for frozen crab or 3 to 4 minutes for fresh/thawed crab. Turn crab over, add olives, recover pan, and continue to simmer 2 to 3 minutes more. Remove pan from heat and allow crab to rest, covered, until just warm, about 5 minutes.

 

Transfer crab to large serving bowl and garnish with additional parsley. Serve family-style with crusty bread for dipping in sauce.

 

 

Alaska Crab Étouffée
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 main course
 1/4  cup vegetable oil
 2  cups onion, chopped
 1  cup celery, chopped
 1/2  cup green bell pepper,
   chopped
 2  teaspoons garlic,
   minced
 2  bay leaves
 1  cup clam juice
 1  cup water
 2  tablespoons butter
 2  tablespoons flour
 2  pounds Alaska Crab
   legs (King, Snow or
   Dungeness), thawed
   or frozen
 2  tablespoons fresh
   parsley, finely
   chopped
 3  tablespoons green
   onion, chopped
  Salt and cayenne
   pepper, to taste

 

Rinse frozen crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Place crab legs on tray and thaw overnight in refrigerator. Using kitchen shears, cut shells open and remove crab meat. Chop or shred meat.
Combine the first six ingredients in large, 5- to 7-quart covered skillet or Dutch oven. Over medium-high heat, sauté 10 to 12 minutes or until vegetables become soft. Stir in water and clam juice; simmer 5 minutes.

 

In 1.5-quart saucepan, melt butter. Add flour, stirring until mixture or roux turns deep brown. Stir roux into vegetables and cook over medium heat until mixture thickens.
Add crabmeat, parsley and green onion to vegetables. Cook 5 minutes or until mixture is heated through. Remove bay leaves. Taste, adding salt and cayenne pepper as needed.
Nutrients per serving:
427 calories, 21g total fat,
5g saturated fat, 45% calories from fat, 112mg cholesterol,
44g protein, 14g carbohydrate,
3g fiber, 2,100mg sodium,
152mg calcium and 1,550mg omega-3 fatty acids