SANDRA’S QUICK ASIAN VEGETABLE STIR-FRY WITH NOODLES

There are times when I have a craving for Asian food,

and this quick entree fits the bill perfectly...

Servings: 4 to 6
Prep: 10 Mins.

Cook: 10 Mins.

INGREDIENTS

Noodles:

8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions

Pre-steam broccoli:

2 cups fresh broccoli florets, cut smaller

--(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water)

Vegetables:

2 tablespoons Mazola oil

2 cups pre-steamed (above) broccoli florets, drain water beforehand

1 small yellow onion, julienned

1/2 red bell pepper, julienned

1/2 orange bell pepper, julienned

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

--2 green onions, white and green parts sliced on the diagonal (added last)

Sauce:

1/3 cup low-sodium soy sauce

1 tablespoon dark brown sugar

1 teaspoon ground ginger

1 tablespoon rice vinegar (unseasoned)

1/4 teaspoon sesame oil

3/4 cup low-sodium beef broth

Garnish:

1 TB roughly chopped fresh cilantro

METHOD

Prep all stir-fry ingredients, including pre-steaming broccoli in microwave, and mixing the sauce in a small bowl, prior to making stir-fry; set all aside.

Begin cooking noodles, according to package directions.

Heat a large stainless steel skillet over medium-high heat; add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender. Stir in sliced green onions.

Whisk the sauce, then add to the skillet. Cook, while stir-frying for 2 minutes.  Add hot noodles to the skillet, toss, using tongs, to combine.

Transfer stir-fry to a serving platter, garnish with fresh cilantro and serve family style. ~ Enjoy!

SANDRA'S ALASKAN RUSTIC CABIN VENISON CHILI with TOPPINGS

A tasty and quick 30-minute meal that is delicious and hearty
on a rainy Alaskan summer day as we've had today...

Servings: (4-6)

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS:

Chili:

1 lb. lean ground venison (moose, caribou, elk, beef, or poultry)

1/2 sweet white onion, diced

1 carrot, scrubbed and finely diced

1 (15-oz. can) tomato sauce

1 (15-oz. can) low-sodium chicken broth

1/4 cup Summer Ale - Alaskan Brewery (save remainder to have with dinner ;)

1 (15-oz. can) Cannellini Beans (I used Bush's), rinsed and drained

1 to 1-1/2 tablespoon(s) chili powder (more or less to your desired spiciness; we use 2 TBs!)

1/2 teaspoon granulated garlic

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Toppings:

- Shredded sharp cheddar cheese

- Diced white sweet onions (soaked in cold water for 5 mins., then drained-keeps 'em mild yet crispy)

- Fresh tomato, finely diced

METHOD:

Heat a medium-size 4-qt. heavy-bottom saucepan over medium-high heat and brown the ground venison. Add all the remaining ingredients in the order listed. Bring chili to a boil, then reduce to a low simmer, cover, and let cook for 20 minutes, while occasionally stirring.  Serve immediately into individual bowls while topping with the remaining ingredients, as listed. ~ Enjoy!

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

Tip:

A nice quick addition I added is fresh crispy french bread (cut into 1" slices on the diagonal and placed on a baking sheet after brushing with melted garlic butter) and baked at 375 degrees for 5 to 7 minutes, depending on your desired crispiness. This I did while the chili was simmering.

SANDRA'S HOT ALASKAN MOOSE TACO DIP and MINI-BISCUIT APPETIZER

I created this recipe after being inspired by several variations that I've had in the past.

Here's my 'Alaska Spin' on this delightful appetizer

--------

You are able to make it to your exact spiciness level versus my medium version ~

simply substitute milder salsa for a lighter dip

or hotter salsa for a dip with more zest...

Yields: 6 to 8 servings

Prep: 15 Mins.

Bake 23-25 Mins.

INGREDIENTS

Dip:

1 lb extra-lean moose burger

1/4 teaspoon granulated garlic

1/4 teaspoon granulated onion

1 pkg. dry cheesy taco seasoning mix

2 cups medium salsa (from Costco)

1 cup Mexican-blend shredded cheese

1 cup shredded medium cheddar cheese

1 (4 oz. pkg.) cream cheese, cubed at room temperature

--2 green onions (both white and green parts), sliced

Atop dip/mini-biscuits:

1 pkg. Grand Biscuits, quartered and formed into balls

1 tablespoon melted butter

1/2 teaspoon granulated garlic

1 teaspoon dry cilantro

Paprika

METHOD:

Preheat oven to 350 degrees, while placing rack on lower 2/3'rds of oven, including placing a medium-size pan on the rack (you'll later be placing the cast iron skillet on this to catch potential drips).

Heat a seasoned, 10" medium-size cast iron skillet to medium high heat on the stovetop, then brown the burger with 1/4 teaspoon each of granulated garlic and granulated onion. After about 5 minutes of browning, add the cheesy taco seasoning and salsa, stir to combine. Reduce heat to low and let simmer for 5 minutes.  Turn off heat and fold in the three cheeses, just until melted and combined. Sprinkle top-center of mixture with green onions.

While reserving 9, place remaining biscuit balls around the perimeter. Place the reserved 9; one in center, and other 8 around it (see above photo).

Melt in the microwave the butter in a ramekin with 1/2 teaspoon of granulated garlic for 30 seconds. Using a pastry brush to combine. Brush the butter mixture gently over all biscuit balls. Sprinkle biscuit balls with 1 teaspoon dry cilantro and some paprika.

Place cast iron skillet in the preheated oven atop the hot pizza pan and bake for 23-25 minutes, until all biscuits are golden brown. Let hot dip cool 5 minutes (so you don't burn yourself), then serve immediately family style. ~ Enjoy!

SANDRA'S CHEESY SCALLOPED POTATOES with BACON

This incredible scalloped potato side dish

is a brilliant addition to any main course year-round...

Servings: (6)

Prep: 15 Mins.

Cook: 15 Mins.

Bake: 50 to 60 Mins.

Set: 10 Mins.

INGREDIENTS

2 slices bacon, sliced into strips, browned and crumbled

Sauce:

1/4 yellow onion, chopped

1/4 teaspoon granulated garlic

1 TB Flour

1 to 1-1/2 cups milk

1/4 cup shredded Mexican-blend cheese

6 russet potatoes, peeled and sliced 1/8" wide

Topping:

1/4 cup shredded sharp Wisconsin cheddar cheese

1/4 cup shredded dubliner cheese (at Costco)

METHOD

Preheat oven to 350 degrees. Spray a glass 8x8x2" baking dish; set aside.

Heat a medium skillet to medium-high. Brown the bacon, then remove to a paper towel-lined plate, while reserving drippings.  Add the onion to the skillet and sauté until translucent, about 5 minutes.  Reduce the heat to medium, add the flour and let cook for 1 minute.  Pour in milk and bring to a simmer, just until sauce thickens.  Remove from heat and add the 1/4 cup shredded Mexican-blend cheese, gently mixing to combine.

Layer 1/2 of the potato slices in the bottom of prepared baking dish. Sprinkle bacon on top of potato slices, then half the sauce. Layer on the remaining potato slices, then remaining sauce.

Cover baking dish with parchment, then tin foil.  Bake for 30 minutes.  Uncover, sprinkle with 1/4 cup shredded cheddar and 1/4 cup shredded dubliner, and continue baking for 20 to 30 additional minutes, just until potatoes pierced with a fork are tender. Remove from oven and let stand 10 minutes to set. Serve and enjoy!

SANDRA'S BAKED RICE PUDDING with RAISINS

Each time I prepare this heavenly dessert
 it brings back numerous and comforting memories...

Servings: (6-8)

Prep: 15 Mins.

Bake: 1 Hr. 30 Mins.

INGREDIENTS

3 large eggs

1/2 cup granulated sugar

2 teaspoons bourbon-vanilla extract (or vanilla extract)

1 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

2-1/2 cups 2% milk (or regular)

1/2 cup raisins

1-1/2 cups cooked, cold basmati rice

METHOD

Preheat oven to 350F. 

Whisk together cold milk, eggs, vanilla and sugar. 

Stir in rice, spices and raisins. 

Pour into a greased casserole baking dish (I used an 8x8 pan). 

Bake, uncovered, for 50 to 60 minutes, or until set (stirring half way to distribute spices floating on top more evenly). ~ Enjoy!

SANDRA'S EASY CHOCOLATE PARFAITS topped with CINNAMON PECANS

A quick and easy dessert I created using ingredients I had on hand
for a halftime treat ~ Go Seahawks!!

Servings: (6)

Prep: 15 Mins.

Set in refrigerator: 1 Hr.

INGREDIENTS

1 (6-serving size pkg) instant chocolate pudding mix

3 cups cold milk

1 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 teaspoon agave (or granulated sugar)

1 (8 oz. tub) cool whip, thawed
1 teaspoon vanilla extract

3 tablespoons cinnamon pecans

--(found in the ice cream topping section of the market)

METHOD

In a medium bowl, whisk the pudding mix and milk until fully combined, place in refrigerator to set for 10 minutes.

Meanwhile, in a small glass bowl, melt the butter in the microwave, about 40 seconds. Add the graham cracker crumbs and agave; use a fork to combine.

Add vanilla extract to the cool whip; mix to combine.

Remove pudding, then layer dessert among 6 decorate glasses in the following order: 1/2 crumb mixture, half chocolate pudding, half cool whip, half cinnamon pecans - repeat a second time.

Place parfaits in refrigerator for a minimum of 1 hour to set and for flavors to meld. ~ Enjoy!

SANDRA’S ALASKA MOOSE MEATLOAF MINI’S topped with a ZESTY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve a few or many.

Meatloaf freezes very nicely too for those with smaller families (see Tip below).

Also, feel free to prepare this recipe using 
lean ground beef, pork, venison, elk, caribou, buffalo, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veg and seasonings:

1 tablespoon extra virgin olive oil

½ yellow onion, finely diced

1/2 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

2 lbs. extra-lean ground venison

2 large eggs, slightly beaten

3/4 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar
2 tablespoons heavy cream

¼ cup ketchup

Topping (sauce):

1/3 cup ketchup

2 teaspoon agave (or 1 tablespoon honey)

1 teaspoon yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute onions and seasoning ingredients for 5 to 7 minutes over medium heat.  Set aside to cool.

Meanwhile, in a large bowl, add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...

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

Tip: These mini loaves freeze wonderfully ~ Simply, prior to baking, cover tin(s) with foil and label each using a permanent marker: 

"Moose Mini Meatloaf - Thaw overnight in frig - Bake at 350 degrees-50 mins."

SANDRA'S ADDICTING MUSHROOM and JALAPENO POPPERS with BACON

A perfectly addicting 2-for-1 side dish/appetizer you're able to serve

 hot out of the oven or at room temperature.

Don't wait for game day to enjoy all such deliciousness...

Prep: 20 Mins.
Bake: 30 Mins.
Yields: (14 Mushrooms-7 Halved Jalapeno Poppers, with 1 jalapeno half being chopped to add to filling)

INGREDIENTS

14 medium fresh button mushrooms, stems removed; reserve stems
4 large (4" long) fresh jalapenos, stems removed, including half of the ribs and seeds after cutting in 1/2 lengthwise
--(Remove more or less ribs/seeds to your desired level of spiciness)
2 strips center-cut bacon, sliced into 1/2" pieces
1 teaspoon granulated garlic
1 (8 oz. tub) cream cheese, at room temperature
1/2 cup medium shredded cheddar cheese
2 tablespoons grated parmesan cheese
2 green onions (both green and white parts), finely sliced
1 teaspoon fine-grain sea salt
1/2 teaspoon freshly ground pepper
1 tablespoon dry Italian seasoned bread crumbs

METHOD

Preheat oven to 350 degrees. Place a rack over a foil-lined baking sheet, spray rack, and set aside.

Clean mushrooms with a damp paper towel. Carefully remove stems from mushrooms; set caps aside. Finely chop stems.

Cut stems from jalapenos, and toss. Remove half of the ribs and stems, more or less; set aside 7 halves.

Finely chop 1 half of a jalapeno, and set aside. [Remember to wash hands using hot water and soap!]

Place medium skillet over medium heat and saute' bacon pieces until slightly crisp and brown.

Add chopped mushroom stems and granulated garlic to skillet with the bacon, and continue sauteing for 2 additional minutes. Remove skillet from heat and set aside for mixture to cool.

Meanwhile, in medium bowl add the finely-chopped reserved jalapeno, cream-cheddar-parmesan cheeses, green onions, sea salt and freshly ground pepper. Add the cooled mixture from skillet, including drippings; mix to incorporate.

Using a teaspoon, generously fill mushroom caps. Fill jalapeno halves so they are level with sides of peppers. (See photo below.) Lightly sprinkle filled mushroom caps and jalapeno pepper halves with Italian seasoned bread crumbs.

Place filled mushroom caps and jalapeno peppers (with 'cut' jalapeno ends flush against each other to ensure filling remains intact during baking) on sprayed rack of prepared baking sheet.

Bake in preheated oven for 30 minutes, until tops are golden and mushrooms and jalapenos are hot but still crisp-tender (not mushy). ~ Enjoy!

Hot out of the oven...

~~~~~~~~~~~~~~~~~
Tips: The beauty of this side dish/appetizer is that you can prepare the poppers well ahead of time, simply place in refrigerator until ready to bake.

Feel free to alternatively grill these poppers, just place the same baking rack (shown above) on top of barbecue grilling rack over indirect heat (using charcoal), covered, for the same amount of cooking time.

SANDRA’S VENISON MEATLOAF MINI’S topped with a TANGY SAUCE

An 'All-American Comfort Food' you can prepare ahead of time,
and it's in 4 mini loaf pans so you can choose to serve 2 to 8 people.
Meatloaf freezes very nicely too for those with smaller families.

Also, feel free to prepare this recipe using 
lean ground beef, pork, moose, elk, caribou, etc...

Prep: 15 Mins.

Bake: 50 Mins.

Servings: (8-12) | Yields: (4 Mini Loaves)

INGREDIENTS

Veggies and seasonings:

1 tablespoon extra virgin olive oil

½ red onion, finely diced

½ red bell pepper, finely diced

1 teaspoon Italian herb seasoning

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

Loaves mixture:

1 lb. extra-lean ground venison

1 lb. ground venison sweet Italian sausage

2 large eggs, slightly beaten

1 cup Italian seasoned bread crumbs

1 tablespoon apple cider vinegar

½ cup milk

¼ cup ketchup

Topping (sauce):

2/3 cup ketchup

2 tablespoons dark brown sugar, packed

1-1/2 teaspoons yellow mustard

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, and place sprayed mini loaf pans on top.  Set aside.

Place 1 tablespoon olive oil in a medium skillet over medium-high heat, and saute all remaining veggie and seasoning ingredients for 5 to 7 minutes, until tender.  Set aside to cool.

Meanwhile, in a large bowl add all loaves mixture ingredients using clean hands, just until combined (do not over mix).  Add veggies/seasonings mixture, including all pan scrapings, and mix to incorporate.  Form into 4 equal loaf-type shapes in bowl, and transfer to individual pans.

Filled mini venison meatloaf tins...

Combine all the topping/sauce ingredients in a small bowl, and equally spoon over top of 4 loaves.

Topped with tangy sauce...

Bake for 50 minutes, uncovered, or until internal temperature reaches 160 degrees. ~ Enjoy!

Hot out of the oven...

I served this with SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS:

SANDRA'S ADDICTIVE BAKED-STYLE SMASHED TATERS (Recipe)...

SANDRA’S SPRING ASIAN SWEET PEA GREEN SALAD with HONEY-LIME DRESSING

I created this vibrant and crunchy salad today,

mainly from "green" ingredients I had on hand;

it’s superb and will fare well alongside any main dish...

Servings: (8 to 10)

Prep: 10 Mins.

INGREDIENTS

Dressing:

4 tablespoons mayonnaise

1 tablespoon honey

2 teaspoons freshly-squeezed lime juice

Salad:

6 cups romaine lettuce, torn

1-1/2 cups frozen sweet green peas, thawed, and pat dry

1 (8 oz. can) sliced water chestnuts, drained, pat dry, and cut into slivers

3 ribs celery, diagonally sliced

4 long green onions (green parts only), sliced

Handful of fresh parsley, chopped

--(Or, 2 tablespoons dried parsley)

Garnish:

--Toasted sesame seeds

METHOD

In a medium glass (or non-reactive) bowl, add and whisk together all the dressing ingredients. Toss in all salad ingredients, and fold to combine. To serve, sprinkle with toasted sesame seeds. ~ Enjoy!

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

I served this salad for lunch with homemade meatloaf, and smashed potatoes with sour cream and chives topped with mushroom-sage gravy. We'll also have this same salad this evening for dinner with barbecue pulled pork burgers.

SANDRA’S SOFT SUGAR COOKIES with 5 VARIATIONS of BUTTERCREAM FROSTING

Soft and buttery delicious sugar cookies

that melt in your mouth. 

The possible flavor and color variations

are endless...

Yields: (28 to 30)

Prep: 20 Mins.

Chill: 1 Hr.

Bake: 6.5 to 7 Mins.

INGREDIENTS

Cookies:

1 cube unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup sour cream

--Sift dry ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

Buttercream Frosting:

1 cube unsalted butter, at room temperature

½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

3 tablespoons milk

Organic food coloring

Sprinkles

METHOD

In a medium mixing bowl, using a hand mixer cream butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. 

Add eggs, one at a time, beating until each is incorporated. 

Add vanilla extract and sour cream, and beat on low speed until fully incorporated.

Sift dry ingredients, and add to wet ingredients 1/3 at a time; mixing to incorporate with each addition while scraping down bowl, as needed. 

Cover bowl, and chill for at least 2 hours until firm.

Meanwhile, prepare the frosting in a medium bowl using a hand mixer to cream together butter and vanilla extract. Slowly beat in the sifted confectioners’ sugar. Once smooth and creamy, add milk 1 tablespoon at a time until desired spreading consistency is achieved. [If desired, divide the frosting into 5 separate batches, and add food coloring and extracts (listed below) to achieve the cookies shown in the photographs.]  Cover each of the 5 ramekins with plastic wrap, and set aside.

Preheat oven to 425 degrees. Line a couple of baking sheets with parchment paper, and set aside.

Uncover and dust the top of dough with flour, and then flip and flour the other side; place plastic wrap over top of dough. With a rolling pin, roll the dough out to ¼” thickness. 

Using a 2-1/2” round cookie cutter dusted in flour, cut out circles.

Transfer cut out cookies onto baking sheets. Bake each batch for 6.5 to 7 minutes, just until pale. Immediately transfer cookies to a wire rack to cool.

Once cookies have cooled completely, frost and immediately add sprinkles. 

Allow frosting to set, then store in an airtight container in one layer (do not stack). ~ Enjoy!

~~~ Five variations of buttercream frosting ~~~

(Add extract and food coloring to your desired taste and hue levels):

Orange extract and orange food coloring + multicolored sprinkles;

Mint extract and green food coloring + multicolored sprinkles;

Lemon extract and yellow food coloring + multicolored sprinkles;

Cherry extract and red food coloring + multicolored sprinkles; and

Unsweetened cocoa powder

and additional vanilla extract to thin frosting + chocolate sprinkles.

SANDRA’S HERB SLOW-COOKER FROZEN ROAST with GRAVY and BABY CARROTS

I served this super meal with

mashed skin-on red potatoes and gravy
drizzled on top,

a side of ‘hot’ horseradish for the roast,

including the lovely baby carrots alongside....

Servings: (6 to 8)

Prep: 10 Mins.

Slow-Cook: 8 Hrs. on Low

INGREDIENTS

2 cups baby carrots

1 yellow onion, cut into 8 wedges

4 lb. roast (I used moose)

--[Venison, beef, elk, caribou, pork, etc.

are wonderful alternatives as well]

4 cups low-sodium beef broth

1 (10.75 oz.) cream of mushroom soup

4 garlic cloves, minced

1 tablespoon worcestershire

2 tablespoons white wine vinegar

2 tablespoons honey

2 teaspoons dried rosemary

1 tablespoon dried parsley

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

METHOD

Place baby carrots and onion wedges in bottom of a 6-qt. 'cold' slow cooker.  Place frozen moose roast of top of carrots and onions. 

In a medium bowl, whisk together the remaining ingredients and pour over roast.

Turn slow cooker to low and cook for a minimum of 8 hours. ~ Enjoy!

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...