Creamy Crab Cheesecake

Two of my favorite things are Dungeness Crab and Cheesecake combined to make this Creamy Crab Cheesecake!  Can you imagine what a delicious combination this is?  Easy and tasty appetizer for your next party.  Containers of Dungeness Crab Meat are ideal for this recipe.  Or if you’d prefer, you can buy live or cooked crabs and pick your own meat.  What makes this Crab Cheesecake so creamy is the combination of the sour cream and cream cheese!  Make a day ahead of your party.

Creamy Crab Cheesecake
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Combination of my favorite things - Dungeness Crab Meat and Cheesecake!
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Creamy Crab Cheesecake
Print Recipe
Combination of my favorite things - Dungeness Crab Meat and Cheesecake!
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Ingredients
Servings: appetizers
Instructions
  1. Preheat oven at 350.Combine crushed crackers and butter in a bowl. Press into the bottom of a greased springform pan. I use 9 in springform pan. Place on a cookie sheet. Bake at 350 for 10 minutes. Cool on a wire rack. Lower oven to 325. Beat cream cheese and 1/4 cup of sour cream until smooth. Add eggs and beat until combined. Add the onion, lemon juice, seafood seasoning, hot sauce, and pepper. Beat until blended. Fold in the crab meat. Bake for 35-40 minutes or until center is almost set. Cool for 10 minutes. Carefully loosen with a knife. Coole for 1 hour. Spread with 1/2 cup of sour cream. Refrigerate overnight. Remove pan sides. Bring to room temperature for about 30 minutes before serving. Serve with crackers or sourdough baguette slices.
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4 whole wild King Salmon

Atlantic Salmon vs Wild Salmon

TheSunday mornings are my weekly shopping days. I like to go early before the crowds get up even though it is my day off. Since my cart is fuller than most I usually let others go first with smaller carts. Today, there was only one checker working. My cart was full and three others waiting behind me had less than 10 items. Of course, I suggested they go before me. One older man told me he wife would be very grateful for the courtesy. We got talking while we waited. I told him the longer checking out time allowed me the opportunity not to rush home to the mounds of laundry, the gardening, and my three sons! He was surprised that I was already out and about. I mentioned that my husband was with the garbage company and I was in the fish business. We were both used to early mornings. It was then that he asked me a question pertaining to the fish business. He wanted to know why he would only see Atlantic Salmon in stores. Why wasn’t there any Pacific Salmon sold in stores?  What was the difference between Atlantic Salmon vs wild Salmon?

There is one very important difference between the Atlantic Salmon vs wild salmon found in markets.  The Atlantic Salmon found in markets is farmed salmon. Anytime you see the word Atlantic before the word salmon in a market remember that it is farm raised. There also is a Pacific Salmon that is farmed. What you really need to be on the lookout for are the words wild caught salmon. Those two words will tell you that the fish has not been farmed. Wild King Salmon is sold in California during the specific season the Federal Government determines yearly. In Alaska, you can find wild caught King Salmon (Chinook), Sockeye, Pinks, Chum Salmon.  There are a few Atlantic Salmon found in rivers in Maine; however, commercial fishing is prohibited.

We only sell wild Salmon – whole, filleted, or steaked.  Customers buy whole fish that we portion out for them and freeze.  Once King Salmon season is over we start the local Dungeness Crab season.  Wild caught fish we believe is the best!

4 whole wild King Salmon
Atlantic Salmon vs Wild Caught Salmon
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4 whole wild King Salmon
Atlantic Salmon vs Wild Caught Salmon
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Seafood Challenge

Take the Seafood Challenge with SF’s Alioto-Lazio Fish Company.

Take the Seafood Challenge which is actually easier than you think. All you have to do is Eat Seafood 2 times per week.

Recently, US government’s studies have shown that wild caught Salmon decreases inflammation in the body. Seafood that is high in Omega 3’s is the best for you. Why do we have any inflammation you might ask if we don’t have any injuries? Processed foods!  One of my sons says that if something tastes good we shouldn’t eat it.  I tell him that seafood, fruits, and vegies taste good!  They are also full of good nutrients for our bodies!

Recently, my oldest son and I took the White Flour Challenge. No white flour, potatoes, pastas, white rice for 7 days. We did it! I felt different but my son didn’t see any difference other than dropping 10 lbs. I felt a light bulb go on in my body. There was a sense of happiness and seeing things clearer. It’s hard to change eating habits but is worth it when you feel a difference. I’m continuing to lay off the white flour and processed carbs but not as strict. My grandmother used to say “everything in moderation!” Looking at the different diets out there – fish seems to be one of the staple ingredients. Eat Seafood 2 times a week.

I remember growing up having to eat fish on Fridays during Lent. I can’t remember if we ate fish every Friday during the year whether it was Lent or not. My own children don’t ask for me to cook it. My husband will eat fish for dinner because as you know “a happy wife is a happy life!” Forget the whole idea that it’s good for you. Bringing fish home for dinner after working with it all day long is tough. I’d be okay if someone else was cooking but that’s not the case in my household.

Looking at the different diets out there – fish seems to be one of the staple ingredients. Eat seafood 2 times a week.

Now, I’m making a conscious effort to have fish 2 times per week. Tonight, I’m going to try the Firecracker King Salmon Steak recipe. Usually, I only cook King Salmon fillets but I thought I’d try something a little different – shake things up.

In this day and age when the health field is saying eat more vegetables and fruits, protein but not from red meat it makes sense to add more fish to your diet. I think so! Your body will tell you if it’s the right thing.  Eat Seafood 2 times a week.

Alioto-Lazio Fish Seafood Challenge
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Alioto-Lazio Fish Seafood Challenge
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Recipe Notes

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Prawns vs Shrimps

Prawn vs Shrimps.   You say tomatoe and I say tomato.  You come to San Francisco for a visit from your hometown of Syracuse, New York or Tampa, Florida. You sit down for a seafood meal at Fisherman’s Wharf and see the word – Prawns on the menu.  You see Shrimp Meat but you don’t see the word Shrimps and that’s what you were dead set on ordering.  Daily tourists from across the world stop in to ask us what in the world are Prawns?  I only know Shrimps, they say!

Simply put – Prawns vs Shrimps is East Coast vs West Coast terminology.  Out here on the West Coast, the fishing industry, had to differentiate between the small salad size Shrimp Meat and the Prawns. We chose to refer to any larger size Shrimps as Prawns.  Are you confused yet?  Don’t be.  On the East Coast everything is called Shrimps since the salad size is not produced out there.  Our grandfather, Tom Lazio, was the one of the first in the fishing industry on the West Coast to introduce single drag nets to harvest bay Shrimp Meat from the cold waters of the Pacific Northwest.

Shrimp Meat sizes are 350/500, 250/350, 150/250. Prawns sizes ranges from 41/50 to 6/8 pieces to the pound.   We tend to use the Shrimp Meat for cocktails, salads, and sauces. The prawns are used in main entrees.

Technically, another way to understand prawns vs shrimps is to find out where they were harvested.   Do they come from the deep ocean or off the coast of Oregon and Washington?  Often the Shrimp Meat is described as sweet tasting, delicate, and firm texture.   Bay Shrimp come fully cleaned and cooked.  Although, some Prawns are cooked most need to be cooked.  We carry headless frozen Prawns in different sizes harvested in the USA and out of the country.  The Shrimp Meat is solely harvested in the USA.  When you come in or call us we will ask if you are looking for the Bay Shrimp, the pink Shrimp Meat from the Pacific Northwest Coast or the larger size Prawns.

I love to add a Shrimp Meat salad to our Sunday family dinners.  There will always be leftovers of the salad for a week day lunch.  The Prawns I usually marinate in our Uncle Sal’s Marinade of Apple Cider Vinegar, Olive Oil, chopped Red Onion, Italian Herbs, chopped Garlic, Salt and Pepper.   Or one of my sons love Prawns in a Marinara Sauce,   Lately, since being on Pinterest I’m trying different recipes for the Prawns vs Shrimps.   I pin the ones I like to make for my family and friends.  Now that I’ve just finished thinking about Prawns vs Shrimps it’s time for me to get to the kitchen and whip up some . . .Prawns vs Shrimps!

Prawns vs Shrimps
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Prawns vs Shrimps
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Crab and Muenster Cheesecake

Crab and Muenster Cheesecake makes a beautiful and tasty addition to a party.  It can be made 2 weeks ahead of time and frozen.   Once November 15th hits and the local Dungeness Crab season begins, our time is very limited.  There are days on end that we don’t make it home but rather sleep upstairs the warehouse.  Our local Dungeness Crab Season at the beginning means 24/7.  Its great to be able to pull something delicious out of our freezer especially during the holidays.  Cheesecake doesn’t always have to be sweet.  Cheesecakes don’t always have to be made with sugar.  We are always looking for recipes that will showcase our fresh seafood.   This Crab and Muenster Cheesecake shows off what the Dungeness Crabs can do other than lying on a plate cracked waiting for you!  Its a treat your guests won’t stop talking about for days to come.  After weeks of nonstop working the local Dungeness Crabs everyone will be amazed that we even had time to bake such a delicious cheesecake!  They will be asking for the Crab and Muenster Cheesecake recipe.  All you have to do is make it, plate it, serve it!  What are you waiting for?

Crab and Muenster Cheesecake
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Servings Prep Time
8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
8 people 30 minutes
Cook Time
1 hour
Crab and Muenster Cheesecake
Print Recipe
Servings Prep Time
8 people 30 minutes
Cook Time
1 hour
Servings Prep Time
8 people 30 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
Breadcrumb bottom
  1. Combine breadcrumbs and butter stir well. Firmly press into bottom of 9 in springform pan.
Filling
  1. Beat the cream cheese at a high speed until creamy. Add eggs one at a time before adding the next egg. Add the mayonnaise and flour. Blend well. Stir in the crabmeat, cheese, chives, and pimentos. Pour into the prepared pan.
Baking
  1. Bake at 325 degrees for 1 hour or until the center is set. Let cool to room temperature on a wire rack. Cover and chill for at least 8 hours.
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Smoked Salmon Cheesecake

Share with you family and friends a special treat – Smoked Salmon Cheesecake.  I love Cheesecake – original, lemon, chocolate.   Yummy!   Who would have thought that Smoked Salmon could be an ingredient in a cheesecake.  This Smoked Salmon cheesecake is rich, creamy, savory, and delicious.  This a taste bud busting recipe.

During wild caught King Salmon season we see lots of sports fishermen with their catch.  The bag limit for the catch is only 2 fish daily  in possession.  If you go out more than once a week some of these fishermen stock up their freezer for the winter.  Or give some King Salmon away to their friends.  Some fishermen even send their catch out to be smoked.

Smoked Salmon can be eaten straight or as an ingredient in a recipe.  Why not try a Smoked Salmon recipe that is a little different.   Smoked Salmon Cheesecake will be an ideal treat for a buffet as an appetizer for your family or friends.  Serve the Smoked Salmon Cheesecake with baguette slices or crackers.  Make ahead and freeze for the perfect meal.  You can make up one large size cake or smaller sizes to give away as gifts.   Thaw in the refrigerator before serving.

Smoked Salmon Cheesecake
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Servings Prep Time
6 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
35 minutes
Smoked Salmon Cheesecake
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
Crust
  1. Combine crumbs and melted butter in a small bowl and then press the mixture into the bottom of a 9 inch quiche dish.
Filling
  1. Slightly beat the eggs first. Stir in the Ricotta cheese and Swiss cheese. Next stir in the evaporated milk, smoked salmon, dill weed, capers, salt and pepper
Bake
  1. Pour the filling into the quiche dish Bake at 350 degrees for 35-40 minutes. Cool for 10 minutes before serving.
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Baked Calamari Tubes

Baked Calamari tubes saved Bubble’s life.  The doctor warned one of our Italian fisherman, Bubbles, that he had to cut out the fried foods after having a heart attack.  Bubbles loved to cook, loved to eat, and loved his fried Calamari.  Who doesn’t?

Calamari is a comfort food. The little fish that swims tail first pumping water through the valves near the head.  Usually Calamari is packed with tubes and tentacles.  There is no change to the flesh frozen which is most likely how it comes.  We like to try Fried Calamari at different restaurants.  When we are eating it at home of course I love to make the baked calamari tubes.  I don’t like the word “FRY”.  Remember we live in California and its not the thing to do.  Every where I read, fried foods are not good for any one’s health.  I figure an occasional fried calamari won’t kill us.  Its better to try it out instead of at home.

Bubbles followed his Doctor’s orders and came up with this baked recipe which we all are thankful to him.  He lived for many more years after that heart attack.  Bubbles didn’t have to give up his favorite fish just the way it was prepared.  He would bread the Calamari tubes and bake instead of frying.    Baked Calamari tubes was so much better for his heart health and ours.

It tastes so good either way.  Tartar sauce or Aioli sauce or Cocktail sauce are delicious added to the baked Calamari.

 

 

Bubbles' Baked Calamari Tubes
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Servings Prep Time
6 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
10 minutes
Bubbles' Baked Calamari Tubes
Print Recipe
Servings Prep Time
6 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
10 minutes
Instructions
  1. Preheat oven to 350 degrees. Roll in olive oil then Progresso breadcrumb. Spray the baking pan. Bake at 350 degrees for 20 minutes.
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Halved boiled eggs albacore

Tuna Stuffed Deviled Eggs

If you enjoy Deviled Eggs how about trying a different twist – Albacore Tuna Stuffed Deviled Eggs.  Why not mix it up next time making Deviled Eggs for hor d’oeurves.  Can you imagine 2 recipes combined in one.  My mouth is salivating just thinking of the Albacore Tuna Stuffed Deviled Eggs.

We only buy and sell Albacore Tuna since it is top of the line for Tuna.  The meat is white and firm.  No other Tuna can be labeled as white meat.  Albacore are caught far off in the ocean traveling in schools.  The large majority of the worldwide production is for canning.  Our grandfather, Tom Lazio, used to be known for his canned Albacore in olive oil.  He preferred to buy Albacore bullets – 10 lb size.  Lazio’s canned Albacore was delicious.  Today, we are carrying Wild Planets’s canned Albacore brand.  One of our fisherman asked us recently if we would carry his canned Albacore.  Our answer is the same for all of our products – we will only sell the canned Albacore if we like it and eat it.  The Albacore Tuna provides Protein, fish oil, Omega 3 and is healthy.

There are so many different recipes for the canned Albacore Tuna.  What more could you ask for from your scrumptious looking Albacore Tuna Stuffed Deviled Eggs appetizer – delicious, nutritious, and pleasing to the eye.  The Tuna Stuffed Deviled Crabs will be a crowd pleaser!

Halved boiled eggs albacore
Albacore Tuna Stuffed Eggs
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Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Halved boiled eggs albacore
Albacore Tuna Stuffed Eggs
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Servings Prep Time
6 people 20 minutes
Servings Prep Time
6 people 20 minutes
Ingredients
Servings: people
Instructions
  1. Use a Cuisinart or similar device to chop the eggs and Albacore Tuna. Then add the rest of the ingredients. Add more of any ingredients for your taste.
Recipe Notes

Everyone likes their Deviled Eggs a certain way.  I like to add Dill Pickle Relish to them for a little kick.  I like celery seed added to my Albacore Tuna.  Its your choice!

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Dungeness Crab Dip

Dungeness Crab Dip is a crowd pleasing appetizer.  Your guests will love it.  You can buy live Dungeness Crabs, cook them yourself and pick the meat out.  Your other choice is to buy cooked Dungeness Crabs, have them cleaned and cracked, and then all you would have to do is pick the meat out.  If you’re an expert at picking Dungeness Crabs or have plenty of time – then choose live or cooked Dungeness Crabs.  If you are short on time like I usually am when prepping for a party I will often choose the last alternative which is to use Dungeness Crabmeat in a perishable container.  The cooking, cleaning, and cracking of the Dungeness Crabs has been done for you and me.  How easy is that!  I make a list of all the dishes I’m planning on serving and then start finding ways to shorten the time to get them made. Usually, I plan on making more dishes than I have time for.   There so much to do with delicious Dungeness Crabs.  I just want to share my love for the Pacific Ocean Treasures as I refer to the Dungeness Crabs.  The Dungeness Crab Dip can be made ahead of time since this recipe is cold.

Dungeness Crab Dip
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Servings Prep Time
10 people 10 minutes
Servings Prep Time
10 people 10 minutes
Dungeness Crab Dip
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Servings Prep Time
10 people 10 minutes
Servings Prep Time
10 people 10 minutes
Ingredients
Servings: people
Instructions
  1. Cream Mayonnaise and Cream Cheese together. Stir in the Dungeness Crabmeat and the rest of the ingredients and mix well. Serve with crackers or slices of French bread.
Recipe Notes

Try slicing cucumbers or red bell peppers instead of the crackers.

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Crab Meat Sandwich

 Crab Meat Sandwich is Mac’s favorite meal for lunch.  At work, she’ll run down the street to her favorite SF Fisherman’s Wharf restaurant and order the  Crab Meat Sandwich.  When she’s taking friends around Fisherman’s Wharf she’ll invite them to lunch. When asked for a suggestion Mac always tells them to order the Crab Meat Sandwich.  Its similar to the Lobster Roll on the East Coast.  She has just switched out the Lobster for the Dungeness Crab Meat.   Mac enjoys entertaining at home too.  If it’s lunch you know what she’s going to serve her girlfriends –  Crab Meat Sandwich.  The recipe is easy to follow. We only use Dungeness Crab Meat.   It also makes an ideal appetizer.  Spread it on small slices of French baguette instead of the rolls.  Just reading this makes my mouth water!

Last night I actually read 4 different Crab Meat Roll recipes and made a combination which tasted so good and light.  It wouldn’t work as an appetizer but rather as a salad if not in the hoagie roll. The cream cheese gives the Crab Meat Sandwich more of that creamy sandwich spread.   I’ll add the recipe soon.  Be on the lookout for it.

Mac's Crab Meat Sandwich
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Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Mac's Crab Meat Sandwich
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the broiler. Combine the ingredients and blend well. Cut the rolls in half. Broil one half. Spread topping on other half and broil until bubbly. * You can add Cheddar or Jack Cheese to the Dungeness Crabmeat Sandwich.
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