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:
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Helps form red blood cells and prevent anemia
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Reduces risk of macular degeneration
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Prevents neuron loss
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Prevents bone loss and osteoporosis
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Supports healthy skin, hair, and nails
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WHERE TO BUY DELICIOUS AND NUTRITIOUS BERING SEA CRAB
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
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BEETS:
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1 large Alaska Grown beet, red or golden
GOCHUJANG VINAIGRETTE:
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2 Tablespoons gochujang (Korean red pepper paste)
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1 Tablespoon Alaskan honey (or other wildflower honey)
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1 Tablespoon rice vinegar1 clove garlic, minced
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1 Tablespoon chopped fresh cilantro
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1/2 lime, juice and zest
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1 teaspoon sugar
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2 Tablespoons olive oil
LEMON MASCARPONE GOAT CHEESE:
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2 oz. mascarpone, softened
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2 oz. goat cheese, softened
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1 teaspoon lemon zest
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1/2 Tablespoon heavy cream or whole milk
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1/2 teaspoon Alaskan sea salt
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GREENS AND ALASKA SNOW CRAB:
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1/2 Alaska Grown cucumber
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8 oz. large wild Alaska snow crab meat pieces, shells discarded
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2 Alaska Grown radishes, plus green tops, if desired
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1 cup assorted Alaska Grown greens (watercress, arugula, baby spinach)
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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.”