Soups and Salads
Avocado Crab Salad
This protein-rich salad combines hearty chunks of crab surimi with creamy avocado, crisp romaine lettuce and a medley of fresh vegetables. Tossed in a rich, tangy dressing made with yogurt, mayonnaise and a blend of zesty seasonings.
Ingredients
16 Alaskan Snow Legs® or Otokama®, pulled
3 Romaine hearts, chopped
1 cup green beans, chilled
1 Haas avocado half, diced
1 pint cherry tomato, halved
1½ cups whole wheat croutons
½ cup low-fat plain yogurt
2 tbsp low-fat mayonnaise
2 tbsp fresh lemon juice
½ cup fresh chives, chopped
¼ cup fresh basil, chopped
Freshly ground salt & pepper
Preparation
Bring green beans to a boil in salted water. Drain and run under cold water, until chilled. Mix the chopped romaine hearts, green beans, avocado, tomatoes, and dressing in a large bowl. Top with Alaskan Snow or Otokama®.
Creamy Dressing: Puree yogurt, mayonnaise, lemon juice, chives,
and basil until smooth. Season with salt and pepper. Mix well.
Refrigerate for 1 hour.
Crab Surimi Bisque
This surimi bisque is a creamy and comforting seafood soup that combines the rich flavor of tender crab with a smooth, velvety broth. Perfect as a starter or a light main course.
Ingredients
¾ lb Alaskan Snow Legs®, pulled
1/2 cup celery, chopped
2 tbsp onion, chopped
1/4 cup butter
1/4 cup all-purpose flour
2½ cups milk
1 cup half & half cream
Preparation
Saute over medium heat the butter, onion, and celery until tender. Stir in flour until blended. Gradually add milk. Bring to a boil, stirring continuously for 2 minutes, or until thickened. Stir in bouillon, cream, mushrooms, basil, garlic powder, ¼ tsp Creole seasoning and 1/8 tsp pepper. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring frequently. Stir in pulled, Alaskan Snow Legs® and simmer for 10 minutes. Season to taste. Serve with fresh bread.
Deluxe Seafood Salad
The joy of this little recipe is the colorful vibrant blend of veggies, fruit,
seasonings and seafood. Make your next salad deluxe with this recipe.
If you are not into the citrus in the recipe, then it works without as well.
Ingredients
⅓ cup olive oil
2 tablespoons fresh lime juice (from 1 lime)
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon crushed red pepper
2 oranges, peeled, cut into 1-inch pieces
1 avocado, peeled, pitted, and cut into ½-inch chunks
1 lb. Alaskan Snow Legs® or Otokama®, pulled
12 frozen, fully cooked shrimp, peeled and thawed
½ small red onion, thinly sliced
8 cups romaine lettuce, shredded
Preparation
In a medium bowl, whisk together olive oil, lime juice, mustard, salt and crushed red pepper. Add oranges, avocado, Alaskan Snow Legs®, shrimp and onion and toss gently to coat.
Asparagus & Alaskan Snow Leg Soup
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
3 cans (10 ½ oz.) low-sodium chicken broth
2 thin slices fresh ginger
2 cups diagonally sliced (1/2” long) asparagus
¼ cup sliced green onions
3 tablespoons rice vinegar or white wine vinegar
¼ teaspoon crushed red pepper
12 oz. Alaskan Snow Legs® or Otokama®, pulled
Preparation
Bring chicken broth and ginger to a boil in a large saucepan. Add asparagus, green onions, vinegar and crushed pepper. Simmer for 5 minutes or until the asparagus is crisp tender. Add Alaskan Snow Legs® and simmer 2-3 minutes (don’t overcook) until Alaskan Snow Legs® are hot. Remove and discard ginger. Serve hot.
Mediterranean Seafood Salad
This refreshing salad features the flavors of the Mediterranean coast, featuring a mix of succulent crab surimi and crisp vegetables like bell pepper, onion, and celery. Ideal for a light lunch or a show-stopping appetizer.
Ingredients
1 lb. Alaskan Snow Legs® or Otokama®
½ cup black olives, sliced
1 wax pepper, chopped
1 small red onion, diced
Pepper and garlic powder to taste
1 red bell pepper, diced
½ cup Greek or Italian dressing
2 green onions, sliced
¼ cup seasoned rice vinegar, garlic flavored
2 celery stalks, diced
Preparation
Mix all ingredients in a large glass or pottery bowl, chill several hours & serve.
