SANDRA'S ALASKA STEAMER CLAMS in a GARLIC-BUTTER-VODKA SAUCE

Yakutat Alaska white steamer clams
are prepared in a velvety garlic-butter-vodka sauce
to create my infamous side or main dish,
including adding crispy Texas toast dipping...

Servings: 4 as an appetizer or 2 as a main course

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS

3 tablespoons cold unsalted butter, cut into 3 equal pats (divided)

3/4 cup finely chopped celery

4 cloves garlic, minced

1/2 cup chopped green onion, both white and green parts

1/2 cup chopped, fresh roma tomatoes

Yes, we ate all the steamer clams
and I ate the small cockle,
but we refrained from eating the starfish ;-)

2 pounds live steamer clams in shells, scrubbed

1/4 cup quality vodka

3-1/2 cups low-sodium chicken broth

1 teaspoon dried parsley

1 teaspoon dried sweet basil

1/4 teaspoon freshly ground pepper

2 teaspoons freshly squeezed lemon juice

Tip: Prep all your ingredients ahead of time, including laying out your servings bowls.

Also, preheat your oven to 375F, then begin baking your garlic Texas toast, according to pkg directions, about 8-10 total minutes

(it's found in the freezer section of the market).

METHOD

In a large, high side sauté pan over medium heat, melt 2 tablespoons/pats of butter. Add the finely chopped celery and sauté for 3-5 minutes. Add the garlic, green onions and chopped tomatoes, and sauté for 2 minutes.

With pan off heat, add the vodka to deglaze pan by scraping bottom.  Return pan to heat and add chicken broth, parsley, basil, and pepper. Bring to a boil then reduce to a rolling simmer, add clams, cover pan, and cook just until they open up, about 3-5 minutes (do not overcook).

Remove from the heat and stir in the lemon juice. Add remaining tablespoon/pat of butter and gently stir to incorporate. 

Serve immediately in shallow, wide bowls with hot and crispy garlic Texas toast for dipping. ~ Enjoy!

SANDRA'S CURRIED ALASKAN HALIBUT SKEWERS

A very quick and easy recipe to prepare that's 

very decadent and incredibly delicious!

(Note: The recipe makes 4 skewers-worth, 

even though only 2 are shown above)...

Servings: 4

Prep: 10 Mins.

Marinate: 1 Hr.

Broil: 4 to 5 Mins.

Equipment:

--4 (12") stainless-steel skewers

--Broiler pan

--High-heat cooking spray

INGREDIENTS

Fish:

1 lb. fresh, boneless-skinless halibut, cut into 1" cubes

Marinade:

2 tablespoons mayonnaise

1/4 teaspoon cayenne

1/4 teaspoon ground cardamom

1/4 teaspoon curry powder

1/4 teaspoon table salt

1 tablespoon lemon juice

1/2 teaspoon ground ginger

1/2 teaspoon granulated garlic

Finishing:

--Ground paprika

METHOD

In a medium glass bowl, add the marinade ingredients; mix to combine. Add the cubed halibut, and gently toss until all pieces are completely coated. Cover bowl and marinate for 1 hour at room temperature.

Preheat oven to broil, ensuring rack is placed in highest position (about 4-5" from element).

Generously spray the broiler pan with high-heat cooking spray.

Skewer, un-touching, the halibut cubes and place onto prepared broiler pan. Sprinkle lightly with paprika.

Broil skewers, with oven door closed, for 4 to 5 minutes, turning pan half way through broiling to ensure even cooking. Be sure to use oven mitts, skewers will be very hot, when removing halibut pieces. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~

Tip:

If using bamboo skewers, be sure to soak in water a minimum of 30 minutes beforehand to prevent them from burning.

SANDRA'S ALASKAN AMBER BEER BATTER CLAM FRITTERS

A crazy-good clam fritter recipe I created for lunch today!
It's like a party in your mouth, really...

Yields: 16 to 18 fritters

Prep: 10 Mins.

Cook: 4 to 5 Mins.

INGREDIENTS:

1 cup raw, minced clams (fresh, or thawed if frozen) that were soaked and cleaned (do not drain)

1 cup all-purpose flour

Locally brewed
Alaskan Amber...

1-1/2 teaspoons baking soda

1/2 teaspoon old bay seasoning'

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

3 tablespoons minced fresh parsley

2 tablespoons fresh-squeezed lemon juice (from 1 fresh lemon)

1/3 cup Alaskan Amber Beer

1 large egg, beaten

Vegetable oil for deep frying

Servings options:

--Fresh lemon wedges

--Sandra's Homemade Tarter Sauce (I made the dill version)

--Steamed fresh broccoli

--Steamed rice

METHOD

Preheat oven to 225 degrees (warm). Place in oven a foil-line baking sheet topped with a wire baking rack.  Also, set a paper towel-lined aside on counter top.

In a medium bowl, use a fork to combine flour, baking soda, old bay seasoning, garlic and onion powders, sea salt, pepper, and parsley. In a measuring cup, add the beer, beat in egg, and add the lemon juice. Mix to combine. Stir in minced clams with their juices into the dry mixture, followed by the wet ingredients. Mix just until ingredients are incorporated (do not over mix), then set aside to let batter rest.

Meanwhile, heat 2" of vegetable oil to 375 degrees in a heavy-bottom pot over medium-high heat (use a candy thermometer). [Frying will commence in 3 batches, hence keeping fritters once they're fried in a warm oven.] When oil reaches desired temperature, use a mini (2-TB size) scoop to carefully drop batter mounds into hot oil. Deep fry until fritters are golden brown, turning once, about 2 to 3 minutes per side. Drain on paper towel-line plate, sprinkle while hot with sea salt, then place hot fritters into oven on prepared rack to keep warm. Repeat.

Once all fritters are finished cooking, serve with fresh lemon wedges, Sandra's Homemade Tarter Sauce (I made the dill version), steamed broccoli, and basmati rice. ~ Enjoy!

SANDRA'S LIGHT ASIAN DIPPING SAUCE with WILD ALASKA PAN SEARED SCALLOPS

A terrific Light Asian Dipping Sauce I created while in Yakutat, Alaska
preparing a family dinner when I had minimal on-hand ingredients,
served as a first course with Pan Seared Wild Alaska Bay Scallops ~ Delish!

Serves: 4

Prep: 10 Mins.

Indoor Grill: 4 Mins.

INGREDIENTS

Light Asian Dipping Sauce:

1 tablespoon low-sodium Tamari (soy sauce)

1 tablespoon apple cider vinegar
1 teaspoon honey, more/less to your desired sweetness

2 tablespoons water

1/2 teaspoon ground ginger

Dash of garlic powder

Dash of onion powder

Dash of freshly ground black pepper

1 tablespoon minced fresh cilantro (measured after mincing)

Scallops:

2-1/2 lbs Wild Alaska Bay Scallops

METHOD

Whisk all dipping sauce ingredients in a small glass (non-reactive) bowl. Let flavors meld at room temperature for 10 minutes.

Meanwhile, rinse and pat scallops dry. Place on paper towel-lined baking dish. (Can be stored covered with plastic wrap in refrigerator for a few hours as such, although bring to room temperature for 20 minutes prior to searing.) Lightly pat tops of scallops one final time with paper towel prior to searing.

Preheat a dry cast iron grill-ribbed skillet over medium-high heat. Pan sear bay scallops for 1-2 minutes per side, depending upon size. (Larger scallops will take slightly longer to sear.) Do not overcook scallops or they'll become tough.

Place seared scallops on serving platter in a single layer with dipping sauce in a small, decorative bowl at the center, along with small dipping forks. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~

Tips: Pan sear scallops in batches so as not to overcrowd pan, preventing steaming scallops. Also, if using larger sea scallops, cut them into quarters prior to searing.

MAX'S RITZ CRUSTED ALASKA HALIBUT FILLETS

An incredibly quick, easy and fabulous halibut dinner
my husband made the other night...

Servings: (4)
Prep: 5 Mins.
Cook: 5 to 7 Mins.

INGREDIENTS:

Frying:
1 tablespoon olive oil
1 tablespoon unsalted butter

Halibut prep:
4 boneless, skinless halibut fillets (ensure they are of even 1" thickness)
Olive oil
Sea salt and freshly ground pepper, to taste
1/2 sleeve whole ritz crackers, finely crushed

Serving Sauce:
1/4 cup ketchup
1/4 cup mayonnaise

METHOD:

Heat a large skillet over medium-high heat; add olive oil and butter.

Meanwhile, pat the halibut fillets dry with paper towels.  Brush all sides of fillets with olive oil, then sprinkle both sides as well with sea salt and freshly ground pepper, to taste.

Place ritz crackers in a small shallow dish, press halibut fillets in cracker crumbs to amply coat.

Fry fillets, not touching, in preheated skillet without moving for 3 to 4 minutes. Turn fillets over, and continue to fry without moving for 2 to 3 minutes longer.

Remove fillets from skillet to a platter and let juices redistribute (without covering).

While doing so, prepare sauce by whisking ketchup and mayonnaise in a small bowl, then serve alongside halibut fillets. ~ Enjoy!

~~~~~~~~~~~~~~~~~
Tip: We ate these incredible halibut fillets with a nice side dish consisting of a large green salad gently tossed with light vinaigrette...

MAX’S ALASKAN ALDER-CHARCOAL-GRILLED KING SALMON FILLETS

My husband did an incredible job creating this recipe a few
days ago, and since then we've literally made
this 3 more times this week because
it's simply that spectacular...

Servings: (2 or 3)

Prep: 3 Mins.

Marinate: 30 Mins.

Grill: 10 to 20 Mins. 

--(Rule of Thumb: Appx. 10 Mins. per 1” of fillet thickness)

Special equipment:

1 (6”x9”x1-1/2”) disposable baking pan

1 (9” x 1-1/2”) section of alder branch

--(Note: Soak branch in water 2 hours before placing on hot charcoal coals)

INGREDIENTS

Marinade:

Granulated garlic

Sitka Seafood Seasoning (or Old Bay Seasoning)

Freshly ground black pepper

¼ to ½  cup yoshida sauce

--(Depending upon # of fillets, 2 or 3 respectively)

Fish:

2 or 3 Fresh boneless, skin-on king salmon fillets, 1-1/2" to 2" thick

METHOD

--2 hours before grilling, place alder branch in bowl with water and weigh it down to soak. 

--30 minutes before grilling, prepare charcoal in grill so it is ready; ensuring you have ½ the coals on one side of the grill (direct heat) and the other ½ with no coals (indirect heat), while you prep the king salmon fillets.

Meanwhile, sprinkle each fillet with desired amount of granulated garlic, seafood seasoning, and freshly ground pepper. Place fillets "skin side up" in disposable baking pan, and pour ¼ to 1/2 cup yoshida sauce over top. Marinate fillets at room temperature for 30 minutes.

Just prior to grilling, remove alder branch from water and place on top and in the middle of hot charcoal coals in grill. 

Flip fillets over in baking pan so they are "flesh side up."

Marinated king salmon fillets
ready for grill...

Place marinated fillets in baking pan, uncovered, over indirect heat, then place lid on grill.  

Placed over indirect heat on grill,
and ready for basting
after initial 10 minutes of cooking...

After about 10 minutes, baste the fillets in grilling pan with juices in bottom of baking pan.  Replace top on grill, and continue grilling fillets for another 5 to 10 minutes, depending upon thickness (these took about 17 minutes total grilling time).  Remove baking pan from grill, baste with juices, and loosely tent with foil and let stand for juices to redistribute for 5 minutes. 

Remove fillets from baking dish, while leaving skin behind, and place on serving plates.  Baste fillets a final time with juices. Serve prepared king salmon fillets with freshly steamed corn on the cob slathered with hot butter and sprinkled with seafood seasoning, if desired. ~ Enjoy!

My small 1/2-serving portion,
prior to slathering the corn
with butter and seafood seasoning! ~
(Check out that glaze on the king salmon,
and the alder-smoked flavor is pure perfection)...

~~~~~~~~~~~~~~~~~~~~~

I was lucky enough to reel in this beautiful 

20-lb. king salmon on May 9, 2013, 

while fishing Juneau's Annual Spring King Salmon Derby

that lasts the month of May here in Southeast Alaska...

SANDRA’S OVEN-BAKED ALASKA DUNGENESS CRAB ‘N ARTICHOKE DIP

An epic recipe that’s truly addicting,

and lets the dungeness crab be the shining star...

Serves: (10 to 12)

Prep:10 Mins.

Bake: 30 Mins.

INGREDIENTS

Dip:

1 (8 oz. pkg.) cream cheese, room temperature

1 cup grated medium cheddar cheese

1/2 cup grated mozzarella cheese

1/2 cup mayonnaise

1 teaspoon freshly squeezed lemon juice

3 green onions (green parts only), finely chopped

Dash of cayenne pepper

1-1/2 teaspoons old bay seasoning

1-1/2 cups cooked dungeness crab meat, drain any liquid, if present

--(About 1 shucked dungeness crab)

1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped

--[Please do not use marinated artichokes,

as they have too strong of a flavor profile for this dish]

For scooping:

--Butter crackers (I used Club), or toasted French bread slices

METHOD

Preheat the oven to 350 degrees. Spray a 9” round (or square) ovenproof baking dish, and set aside.

In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice, green onions, cayenne pepper, and old bay seasoning. 

Very gently fold in the crab meat and artichokes (taking care not to break them apart).

Transfer mixture to prepared baking dish. Lightly sprinkle top with paprika.  

Bake, uncovered, for 30 minutes, until lightly golden on top.

Serve immediately with butter crackers or toasted French bread slices.

~~~~~~~~~~~

Tip: This is an amazing dip you’re able to make ahead of time and refrigerate, just ensure you remove it 30 minutes to reach room temperature prior to baking.

The story behind this incredible dungeness crab:
My husband and I recently launched our skiff to go king salmon fishing and came upon this dungeness crab crawling in the saltwater shallows; hence we were able to net it and haul it aboard. Shortly thereafter, the crab ended up crawling under the rear floorboard of the skiff while we were fishing, so we had to locate its whereabouts with the help of a camera and coat hanger upon our arrival back home. Yes, he definitely made for a mighty fine hot crab 'n artichoke dip...

SANDRA'S AMAZING ALASKA SOCKEYE SMOKED SALMON NOODLE CASSEROLE

A super flavorful smoked salmon
casserole that you'll
be making over and over again...

Servings: (6 to 8)
Prep. 15 Mins.
Bake: 30 Mins.

INGREDIENTS

*Pasta and peas:
4 cups dry egg noodles, prepared according to package directions
3/4 cup frozen peas

**Sautéed Vegetables:
1 tablespoon olive oil
½ medium yellow onion, chopped
2 ribs celery, cut in half lengthwise, and chopped
4 crimini mushrooms, cut in half, and sliced
2 cloves garlic, minced
Sea salt and freshly ground pepper, to taste

***Sauce:
1 (4 oz. can) diced fire-roasted green chilies, drained
1 cup milk
1 (10.75 oz. can) cream of mushroom soup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup cheddar cheese, shredded
1/2 teaspoon worcestershire
1/2 teaspoon old bay seasoning
1 cup jarred Alaska sockeye smoked salmon strips, broken into large chunks
--(Available from http://www.alaskacannery.com/...aka Alaska Cannery and Smokehouse)

****Topping:
1 cup crushed french fried onions

METHOD

Preheat oven to 375 degrees. Prepare a 9”x13” baking dish by spraying with oil, and setting aside.

Prepare noodles according to package instructions just until al dente, adding peas during the last 2 minutes of cooking; drain both in a colander.

Meanwhile, add olive oil in a medium skillet over medium-high heat. Add the onions, celery, crimini mushrooms, and saute until onions are translucent. Add the garlic, sea salt and ground pepper, to taste, and saute 30 seconds longer, then remove skillet from heat.

In a separate large bowl, mix together drained chilies, milk, soup, sour cream, mayonnaise, cheddar cheese, worcestershire, and old bay seasoning. Gently fold in  drained noodles, peas, and smoked salmon chunks. Transfer mixture to the prepared baking dish; cover with foil, and bake for 20 minutes.

Remove casserole from oven and sprinkle crushed french fried onions evenly over the top, and then return to oven, uncovered, and continue baking 10 minutes longer, until heated through and top is golden. ~ Enjoy!

Pipin' hot out of the oven...

~~~~~~~~~~~~~~~~
Tip: I like to serve this Alaska Smoked Salmon Noodle Casserole with Sandra's Organic Fall Herb Garden Salad with Lemon-Honey-Dijon Vinaigrette:

Sandra's Organic Fall Herb Garden Salad 
with Lemon-Honey-Dijon Vinaigrette

SANDRA’S ULTIMATE ALASKA HALIBUT CEVICHE

This halibut ceviche lovingly triggers

fond memories of many

of our past Mexico vacations...

Yields: (Appx. 4 cups)

Prep: 10 Mins.

Marinate: 1 Hr.

Stand: 1 Hr.

INGREDIENTS

Marinade halibut:

1 lb. boneless skinless halibut, cut into ¼” pieces

1 small yellow onion, finely diced

1 teaspoon sea salt

Fresh lime juice, enough to cover diced onion and halibut (about 1/2 cup)

Ceviche:

3 vine-ripe tomatoes, seeded and finely diced

½ red bell pepper, finely diced

1 jalapeno, seeds and ribs removed, and finely diced

1 handful fresh cilantro, finely chopped

½ teaspoon dried oregano

1 tablespoon lime juice

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

--Restaurant-style tortilla chips

METHOD

Place diced halibut, lime juice, and 1/4 cup of the white onion in a glass or ceramic non-reactive bowl.  Add sea salt and stir.  Let onion and halibut mixture marinate refrigerated for 1 hour, until halibut is cooked through and opaque.

Once halibut is done, drain liquid using a sieve, and place mixture back into a glass serving bowl.

Add remaining diced onion, jalapeno, tomatoes, bell pepper, cilantro, oregano, lime juice, and sea salt and pepper.  

Toss gently to combine. Place back in refrigerator for 1 hour for flavors to meld.

Serve with restaurant-style tortilla chips. ~ Enjoy!

~~~~~~~~~~

Tip: Feel free to substitute halibut with scallops, shrimp, crab, or a 1-lb. combination thereof.

SANDRA’S 15-MINUTE SWEET and SOUR ALASKA HALIBUT

Our all-time ‘go to’ favorite

sweet and sour halibut 

we end up craving

from time to time...

Serves: (6)

Prep/Cook: 15 minutes

INGREDIENTS

1/4 cup dark brown sugar

2 tablespoons cornstarch

1/3 cup cider vinegar

1-½ cup low-sodium chicken broth

¼ cup low-sodium soy sauce

2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

1 lb. boneless skinless halibut fillets, cut into 1” cubes

2 tablespoons olive oil

½ red bell pepper, cut into 1” pieces

½ yellow onion, cut into 1" pieces

Pinch of crushed red pepper flakes

1 (8 oz.) can of pineapple chunks, drained and cut in half (reserve ¼ cup of juice)

½ teaspoon ground ginger

--Prepared steamed rice

METHOD

In a bowl, combine brown sugar and cornstarch. Stir in cider vinegar, broth, soy sauce, and reserved pineapple juice. Set aside.

In a resealable plastic bag combine flour, salt and pepper. Add halibut cubes and shake to coat. 

In a small skillet, saute halibut in oil over medium-high heat for 4-6 minutes, just until lightly golden and halibut flakes easily with a fork; remove to a plate. Set aside.

In the same skillet, saute red pepper, onion, red pepper flakes for 4 to 6 minutes, just until vegetables are crisp-tender. 

Add ground ginger, and pineapple to skillet.  

Stir sauce in bowl then add to skillet while scraping up bits from bottom, and bring to a boil.

Cook while stirring for 2 minutes, until thickened. Reduce heat to low, and return halibut chunks to skillet; heat through for a couple of minutes. 

Serve over steamed rice. ~ Enjoy!

~~~~~~~~~~

Tip: Feel free to substitute halibut with the same amount of chicken, pork, or beef, although adjust cooking time accordingly.

MAX’S PAN-SEARED WHITE KING SALMON with REMOULADE SAUCE

My husband Max recently
went fishing in Yakutat, Alaska with
my brother who luckily caught
this delightful white king salmon...

Serving: (2 to 4)

Prep: 5 Mins. |

Pan-Sear: 13 to 15 Mins.

INGREDIENTS

Remoulade Sauce:

1/3 cup ketchup 

--(Max only uses Heinz)

1/3 cup mayonnaise

½ teaspoon freshly lemon juice

Pinch of Sitka Seafood Seasoning 

--(or Old Bay Seasoning)

Salmon Fillets:

4 (8 oz.) boneless skin-on white (or red) king salmon fillets, 1-1/2” thick

2 tablespoons extra virgin olive oil

1 teaspoon unsalted butter

¼ teaspoon garlic powder

Sea salt and ground pepper, to taste

Sitka Seafood Seasoning
(found  here on Amazon)

--1/2 fresh lemon, cut into 4 wedges for serving

METHOD

Prepare remoulade sauce by whisking all ingredients in a small bowl, and place in refrigerator for flavors to meld.

Meanwhile, heat olive oil and butter in a large nonstick skillet over medium-high heat. Sprinkle salmon fillets equally with garlic powder, sea salt, and ground pepper. Place salmon fillets in hot skillet presentation side down (flesh side), and sear, uncovered, for about 4 to 5 minutes without disturbing, until golden brown. Reduce heat to low, turn fillets over (skin-side down), cover, and cook for 7 to 10 minutes, just until fillets are cooked through and flake easily with a fork.

Serve salmon fillets with fresh lemon wedges and remoulade sauce alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~

Tip: Cooking time varies depending upon thickness of salmon fillets. The ‘general rule of thumb’ is 10 minutes total per 1" thickness of fillet.

Brother Kevin skippering
brother Larry's boat,
while recently fishing in Yakutat, Alaska
with husband Max...

Kevin hauled in a nice wild Alaska
white king salmon prepared
in Max's recipe above...

SANDRA’S LUSCIOUS ALASKA DUNGENESS CRAB CAKES with SEAFOOD AIOLI

Simply put, this is another reason why I love living in Alaska! 
Yum...

Servings: (2)

Prep: 5 Mins.

Chill: 20 Mins.

Cook: 8 to 10 Mins.

INGREDIENTS

Seafood Aioli: (Yields ½ cup)

½ cup sour cream

¼ cup mayonnaise

1 teaspoon lemon juice

¼ teaspoon old bay seasoning

¼ teaspoon sriracha (Asian hot sauce)

Fresh-Cooked Lump
Alaska Dungeness
Crab Meat

Crab cakes:

¼ cup mayonnaise

½ cup Italian seasoned bread crumbs

¼ teaspoon old bay seasoning

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 large egg, lightly beaten

1 teaspoons dijon

1 teaspoon worcestershire

¼ teaspoon sriracha (Asian Hot Sauce)

Pinches of fine-grain sea salt and white pepper

½ lb. cooked lump dungeness crab meat, picked over

--For frying:

----1 tablespoon vegetable oil

----1 tablespoon unsalted butter

Garnish:

1 green onion, finely sliced (green and white parts)

METHOD

Prepare steamed basmati rice, according to package directions (if using) beforehand.

Whisk the aioli (sauce) ingredients in a small bowl. Taste; add more sriracha sauce if you like it spicier.  Refrigerate for flavors to meld.  Store leftovers, covered, in refrigerator for up to 1 week.

Sandra's Creamy Seafood Aioli

Meanwhile, in a medium bowl, add all crab cake ingredients, except crab meat; mix to incorporate.  

Gently fold in the crab meat, just until incorporated. 

Shape mixture into four 1” thick crab cakes; transfer to a wax paper-lined plate.

Refrigerate formed crab cakes until firm for a minimum of 20 minutes, or up to 4 hours.

Heat oil and butter in a large cast-iron skillet over medium heat. Add crab cakes and cook until golden on bottom, about 4 to 5 minutes per side, for a total of 8 to 10 minutes. 

Transfer crab cakes to individual plates, and serve topped with Seafood Aioli and garnish with sliced green onions, with a side of steamed basmati rice drizzled with ginger soy sauce. ~ Enjoy!

~~~~~~~~~~~~~~

Tip:  I served these crab cakes with steamed basmati rice and ginger soy sauce, including the following as a first course:

Sandra's Ultimate Dungeness Crab Salad:
Click link for recipe...

SANDRA’S CREAMY SEAFOOD AIOLI

A perfect sauce to accompany

crab cakes, salmon patties, 

seafood appetizers,

pan-seared or grilled salmon,

halibut, and so on...

Prep: 5 Mins.

Yields: ½ cup

INGREDIENTS

½ cup sour cream

¼ cup mayonnaise

1 teaspoon lemon juice

¼ teaspoon old bay seasoning

¼ teaspoon sriracha (Asian hot sauce)

METHOD

In a small bowl, whisk all the ingredients. Taste, and add more sriracha sauce if you like.  Make ahead for flavors to meld, and chill leftovers in an airtight for up to 1 week.

~~~~~~~~~~~~~~

Tip:  I recently served this Seafood Aioli with:

Sandra's Luscious 
Alaska Dungeness Crab cakes 

SANDRA’S ULTIMATE ALASKA DUNGENESS CRAB SALAD

I keep the ingredients

to a minimum so the flavor of the
dungeness crab is paramount...

Servings: (4)

Prep: 5 Mins.

INGREDIENTS

4 cups iceberg lettuce, chopped or torn

1 tomato, chopped

1 rib of celery, sliced

1 green onion, sliced

½ teaspoon salad elegance

Pinches of fine-grain sea salt and white pepper

3 tablespoons mayonnaise

½ lb. ½ lb. cooked lump dungeness crabmeat, picked over

METHOD

Fresh-Cooked Lump
Alaska Dungeness Crabmeat

In a medium bowl add all the salad ingredients, except the crabmeat, and mix to combine.  Gently fold in the crabmeat, just until incorporated. Transfer crab salad to individual bowls, and serve. ~ Enjoy!

SANDRA’S SEAFOOD-OLYMPIA STUFFED JUMBO PASTA SHELLS

A delicate, creamy and exquisite

scallop-shrimp-halibut olympia pasta entree that

is bound to leave you speechless...

This recipe was inspired by my sister in law Chantil’s Halibut Olympia recipe that our family adores.

Servings: (4) Individual Gratins

Prep: 10 Mins

Bake 25 Mins.

INGREDIENTS:

20 Jumbo Pasta Shells

¼ teaspoon sea salt

Sauce:

2 cups sour cream

2 cups mayonnaise

2 cup freshly grated Parmesan cheese

1 teaspoon old bay seasoning

Filling:

½ lb. fresh bay scallops, cut into ½” chunks

½ lb. fresh shrimp, peeled and deveined, then cut in half lengthwise

½ lb. skinless, boneless fresh halibut, cut into ½” chunks

¼ yellow bell pepper, finely chopped

½ teaspoon garlic granules

½ teaspoon onion granules

¼ teaspoon white pepper

1 tablespoon Italian parsley, finely chopped

1 cup canned, French fried onions

Garnish:

½ teaspoon paprika

1 green onion (green parts only), finely sliced

METHOD:

Add water into a 6 qt. pot and bring to boil, add salt and pasta and cook for 10 minutes, just until al dente so the shells are easier to fill (as they will continue to cook in the oven).  Drain shells in a colander, then place them upside down on a foil-lined baking sheet to further drain any additional water.

Preheat oven to 350 degrees. Spray 4 individual gratin dishes, and set aside.

In a medium bowl, combine sauce ingredients.  

Spread a 2 heaping teaspoons of sauce in each gratin dish, and spread evenly over bottom of dishes. 

Add filling ingredients to a medium bowl, including folding in 1/3 of the remaining sauce until combined. Set remaining sauce aside.

Fill each of the pre-cooked pasta shells with about 1 heaping tablespoon of the seafood mixture, and place shells filling side up in gratin dishes on top of sauce; adding 5 shells per gratin dish. 

Generously top filled shells equally in gratin dishes with remaining sauce. Bake for 25 minutes, until golden brown. 

Garnish with paprika and sliced green onions; serve immediately. Enjoy!