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NUTRITIOUS 
& DELICIOUS
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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:

  • Helps form red blood cells and prevent anemia

  • Reduces risk of macular degeneration

  • Prevents neuron loss

  • Prevents bone loss and osteoporosis

  • Supports healthy skin, hair, and nails

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WHERE TO BUY DELICIOUS AND NUTRITIOUS BERING SEA CRAB
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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:

  • 1 large Alaska Grown beet, red or golden

 

GOCHUJANG VINAIGRETTE:

  • 2 Tablespoons gochujang (Korean red pepper paste)

  • 1 Tablespoon Alaskan honey (or other wildflower honey)

  • 1 Tablespoon rice vinegar1 clove garlic, minced

  • 1 Tablespoon chopped fresh cilantro

  • 1/2 lime, juice and zest

  • 1 teaspoon sugar

  • 2 Tablespoons olive oil

 

LEMON MASCARPONE GOAT CHEESE:

  • 2 oz. mascarpone, softened

  • 2 oz. goat cheese, softened

  • 1 teaspoon lemon zest

  • 1/2 Tablespoon heavy cream or whole milk

  • 1/2 teaspoon Alaskan sea salt

 

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GREENS AND ALASKA SNOW CRAB:

  • 1/2 Alaska Grown cucumber

  • 8 oz. large wild Alaska snow crab meat pieces, shells discarded

  • 2 Alaska Grown radishes, plus green tops, if desired

  • 1 cup assorted Alaska Grown greens (watercress, arugula, baby spinach)

  • 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 m
ore 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.”

EAT MORE CRAB
RECIPES COURTESY OF ALASKA SEAFOOD MARKETING INSTITUTE
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ALASKA CRAB CAKES

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ALASKA SNOW CRAB SUSHI SALAD

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ALASKA SNOW CRAB IMPERIAL

FOR MORE RECIPE IDEAS, VISIT ALASKA SEAFOOD MARKETING INSTITUTE
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