Shred lettuce of your choice. Make a mound of lettuce on each plate. Place Crab Meat (Shrimpmeat) on the top of the bed of lettuce. Top with Louie Dressing. Arrange the tomato wedges, slices of hard boiled egg, and black olives around the outer portion of the plate. Sometimes I cut the eggs into wedges and other times as circles.
After a long day at work and it was a Friday, I made a Dungeness Crabmeat Quiche. You might think big deal but I picked that crabmeat earlier at work. If you have ever picked crabmeat it takes time. And for us Saturday is a working day. We usually don’t join the “Friday Happy Hour” Scene at the local pub since we have to get up early. Remember the early worm catches that delicious seafood!
This is a tried and true recipe. You might add a little more Old Bay Seasoning or Tabasco if you are looking for an added kick. It was delicious. Good thing I doubled the recipe and made 2 quiches since people were coming back for seconds and thirds!
Dungeness Crabmeat Quiche
Easy and so delicious Dungeness Crabmeat Quiche. Serve warm or at room temperature. Tastes so. . .o . .o good!
Dungeness Crabmeat Quiche
Easy and so delicious Dungeness Crabmeat Quiche. Serve warm or at room temperature. Tastes so. . .o . .o good!
Preheat oven 350 degrees. Mix eggs, mayonnaise, flour, and heavy whipping cream.
Add crabmeat, cheese, and scallions. Season to taste. Pour mixture into pie shell. Place shell on baking sheet. Bake at 350 degrees for 40 minutes.
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
Combination of my favorite things - Dungeness Crab Meat and Cheesecake!
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.
We discovered Pinterest a few months ago. Some of us attended a meeting bout Social Media for businesses. Pinterest was mentioned so we decided to check it out. At first, we weren’t sure how to proceed. What exactly we were supposed to pin? Or repin?
Dungeness Crabs was our first board that we created. We pin seafood items that we sell at our fish company. We pin original recipes that we have created with our fresh and frozen seafood. We repin recipes from others that sound good or have actually made following the recipe.
We pin clothing that our employees actually wear on the job depending on the seasonal conditions. Imagine unloading a boat at SF Fisherman’s Wharf at 9 o’clock at night and temperatures have dropped to the 40’s.
Love new kitchen gadgets that make our time in the kitchen easier. We pin seafood gadgets that do just that. A new grill pan, a new oyster shucking knife, a new fish spatula and more.
Setting the table for a fish theme party? Check out the pins we’ve chosen to make your meal special. There are ideas for your Easter Brunch, 4th of July, and Thanksgiving meals.
Fall begins and temperatures drop. We all start clamoring for soups and chowders. There is a board just for that. Warm up by making a delicious soup or chowder.
For some fun, there’s a board of fishy jewelry and one about fish shaped handbags. Don’t worry, the jewelry and handbags are not made from fish but are fish related shapes.
Our Sicilian heritage warranted a board of seafood recipes from the old country. Lastly, there’s a board showing exactly who the family members are.
Follow us on Pinterest. Come on and Pin something!!!
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!
Crab Rolls have become the rage. Out West we have simply referred to these sandwiches as Crab Meat sandwiches which has been on the menu forever. The East Coast has always had the Lobster Rolls. Now, with a little marketing strategy, the new name our on the West Coast has become Crab Rolls. I surfed the web looking at different recipes for the Crab Rolls. I actually settled on 4 different recipes. None of them used the exact amount of Crab Meat that we carry in a container which is 6 ounce or 1 pound. What’s a girl to do? Make up my own as I go! In my household everyone knows for one reason or the other I can’t just follow a recipe word for word. Didn’t have my glasses on or didn’t have that specific ingredient. It’s become the joke of my household. It always tastes good.
The first night I made Crab Rolls for my husband and I. The second night I added the Crab Meat Salad to a green salad. The third day I had a Crab Meat Salad for lunch. Yes, 1 pound of Crab Meat went a long way. The juices of Crab Meat and lemon juice were amazing. In fact, I would like to go out on a limb and say that marinade for a day enhanced the flavors even more. Perfect for those hot summer days when you want something light and yummy!
Combine all the ingredients above to make the Crab Meat filling except the Hoagie Rolls, melted butter, and lettuce.
Brush the melted butter on the Hoagie Rolls and toast until golden on inside of the bread.
Place 1 lettuce leaf on each bun and then divide the Crab Meat filling.
Any Crab Meat filling left over will be great the next day!
The lemon juice and zest make this filling very light. Not even the mayonnaise was over bearing.
Celebrate the 4th of July with delicious Firecracker Salmon Steaks. These firecrackers are legal. Don’t worry about the setting the house on fire just enjoy the taste that is sure to light up your taste buds. Lots of people prefer fish steaks. I think that this is because once cut the meat is uniform which makes cooking easier. I guess it would be a lot easier if all I did was steak wild caught King Salmon. We were raised on wild caught King Salmon fillets instead of steaks. I don’t really know why. Maybe because with the skin stays on the wild caught King Salmon which you remove while eating. The skin on the fillet remains on the grill. Who knows?
Imagine Balsamic Vinegar, Chili Sauce, and Brown Sugar mixed together as a marinade for the Firecracker Salmon Steak. Bang, bang, bang is what comes to my mind. Cooking this recipe as a steak allowed me to marinade both sides of the Salmon steak whereas I wouldn’t have been able to do so with a fillet. I actually grilled the Firecracker King Salmon steak on the stovetop in a grill pan. It worked fabulously and tasted even better. You notice I was able to get the grill lines by not moving the salmon steak for awhile during the cooking process. Outdoor grill or indoor grill you will still achieve the best tasting Firecracker Salmon Steaks ever!
Rinse the wild caught King Salmon and pat dry.
Whisk together all the ingredients for the sauce.
Heat your grill or broiler.
Brush the marinade on the salmon steaks.
Broil 5 minutes per side.
Continue to brush the marinade on the steaks during the 5 minutes.
Check to see if the salmon flakes and is evenly colored.
The salmon will continue to cook after it's been removed.
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.
Shrimp Avocado Salad is the perfect heat buster. There was a hurricane coming up from Baja Mexico over the weekend. The weather heated up. High humidity which we are not used to started heating things up early. In fact, when I got up at 3 am it was already 62 degrees in San Francisco. Under those circumstances I only wore a t-shirt and 1 sweatshirt; instead of wearing 5 layers like normal.
What to cook for dinner when everyone is hot and sticky? I didn’t want to turn on the stove or the oven. A salad would be the perfect solution. I began mentally checking off the ingredients I had in the refrigerator at home. No need to head to the grocery store. Cooked prawns were in the freezer at home which I had been looking at for a week. All I had to do was defrost them after work.
Needless to say I got home and forgot all about defrosting the prawns (large shrimp). I fixed a sprinkler head, someone’s computer, unloaded the dishwasher, and played with the dog before I realized I forgot to take the prawns out of the freezer. No worries I put them in the colander and rinsed them with cold water while I prepped the rest of the ingredients. The Shrimp Avocado Salad was a big hit. Delicious tasting and cool. The weather today has cooled off at least 15 degrees. My Mom used to make this salad all the time as I was growing up minus the Shrimp. I love how all the vegies meld together after sitting in the Balsamic Vinegar. Dip some sourdough into the bottom of the bowl!