Snacks, Dips and Platters
Snow Shred® Fiesta Wraps
A great summer entrée, these refreshing wraps combine tender shredded surimi seafood with mayonnaise and assorted vegetables. The crunch of bell pepper, celery and red onion complements juicy tomatoes and crisp lettuce all wrapped up in a soft tortilla.
Ingredients
8 oz Sugiyo Snow Shred®
4 (burrito-size) tortilla wraps
½ medium tomato, seeded & diced
5 tablespoons mayonnaise
1 teaspoon lemon juice
2 tablespoons celery, chopped
2 tablespoons green bell pepper, chopped
1/8 teaspoon ground black pepper, to taste
1 small red onion, sliced thinly
Small head of curly leaf lettuce
Optional: 1 tablespoon alfalfa seed sprouts, raw
Optional: Small English cucumber
Preparation
Thoroughly mix Snow Shred®, tomato, mayonnaise, lemon juice, celery, green bell pepper, and black pepper in a large mixing bowl. Layer individual tortilla wraps with curly leaf lettuce and red onion rings. (Alfalfa seed sprouts and cucumber slices are optional, but tasty!). Spread ¼ cup Snow Shred® mixture in the center of each wrap, do not overfill. Use toothpicks or vegetable ties to hold wraps together.
Hot Artichoke Crab Dip
We loved this one so much we printed it right on the bag. We feel this is the king of all crab dips, rich and creamy with the right blend of spices and a great texture.
Ingredients
1 lb. Alaskan Snow Legs® or Otokama®
½ cup diced onion
2 tablespoons chopped parsley
½ teaspoon garlic
2 cups mayonnaise
8 oz. package of cream cheese
2 tablespoons minced green onions
2 tablespoons minced red pepper
1/8 teaspoon ground pepper
1 16 oz. can artichoke hearts, quartered
1 ½ cups grated mozzarella cheese
1 ½ cups parmesan cheese
10 oz. bag frozen spinach, thawed & drained
Preparation
Soften cream cheese and combine with all ingredients except Alaskan Snow Legs®. Bake at 375 degrees F for 10 minutes or until lightly browned. Pull or cut each Alaskan Snow Leg® into 4-5 pieces. Gently fold into dip after cooking. Dip with sliced, hard artisan bread or crackers.
Neptune Crab Classic Party Platter
Just take a look at that platter! This makes a beautiful centerpiece to any arrangement. A quick trip to one of our partner grocery stores for the Legs, lemon, lettuce, and cocktail sauce will get you on your way to the start of a great seafood celebration.
Ingredients
2 lbs. Alaskan Snow Legs® or Otokama®, pulled
1 jar of cocktail sauce
1 head, romaine or green leaf lettuce
1 Lemon
Parsley for garnish
Preparation
On a 12-inch party tray, line with pre-sanitized lettuce. Place jar of cocktail sauce in the middle and begin to build your layer of Alaskan Snow Legs®. To pull the Alaskan Snow Legs® apart, grab, jiggle, and twist each leg. Then start your base layer around the outside of the tray, towards the edge and work your way all the way around the tray. The next layer sits in a little from the first. And the third layer is a smaller circle still, up close around the cocktail sauce jar. To top it off, add lemon wedges and parsley around the cocktail sauce for garnish.
As an alternative to placing a jar in the center, cut the top off of a large green pepper, remove seeds, and pour cocktail sauce inside as pictured.
Coconut Wasabi Sauce
Ingredients
2-3 teaspoon wasabi powder
2 tablespoons unsweetened coconut milk
1 teaspoon lime juice
3 tablespoons mayonnaise
1teaspoon sugar
½ teaspoon grated lime zest
Mix very well & chill
