Sides and Appetizers
Alaskan Snow Legs® Shooters
For a quick, easy, inexpensive party appetizer, these shooter cups carry a whole lot of class. For under $20, you can make plenty of these novel seafood delights. Just one two-pound bag of Alaskan Snow Legs® will make about 45 of these cups.
Ingredients
2 lb. bag of Alaskan Snow Legs® or Otokama®
Wasabi Mayonnaise Sauce
Lemon peel curls
Shooter cups
Preparation
This is a super-fast, and very elegant party item. Once you get the hang of the grab, jiggle, and twist of the Alaskan Snow Legs®, you stack the ingredients together in the shooter cups. Each seafood shooter is made with one Alaskan Snow Leg® twisted and pulled and placed on a wasabi sauce with the lemon peel curls. Making the best curls: to get the lemon peel curls just right we recommend using a good channel knife to get the peel stripped. Then to help with the curling, we wrap the lemon peel around a wooden dowel and cover in plastic wrap, and let it chill in the fridge for a few hours.
Bacon-Wrapped Alaskan Snow Legs®
If you love bacon, then you know it is hard to go wrong with bacon wraps. This combination of surf and turf is a big favorite with meat lovers.
Ingredients
Bacon
Skewers
Preparation
For each wrap, take half of a piece of bacon and one Alaskan Snow Leg® pulled into
two pieces. To pull, grab, jiggle, and twist each Alaskan Snow Leg®. Lay the two pieces
of Alaskan Snow Legs® on top of each other and arrange them so the pulled,
‘shredded’ looking part sticks out on both ends. Wrap the two pieces in bacon and
hold them together with a skewer and arrange as you like on a platter.
Alaskan Snow Legs® Ceviche
Great as a dip with tortilla chips. Elegant in cocktail glasses with a slice of lime as appetizers.
Ingredients
½ lb. Alaskan Snow Legs® or Otokama®, pulled
3 jalapeño peppers chopped
2 tomatoes, chopped
1 tablespoon olive oil
1 red onion chopped
Salt and pepper to taste
½ fresh cilantro bunch, chopped
Your favorite hot sauce
2 limes
Preparation
Place the pulled Alaskan Snow Legs® into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and jalapeño peppers. Squeeze the lime juice over everything and mix well. Season with plenty of salt and pepper and hot sauce. Refrigerate for several hours before serving.
FAST WAY: mix a can or jar of salsa with the Alaskan Snow Legs®
Seafood Surimi Crab Cakes
A delectable and indulgent appetizer that combines the smooth richness of cream cheese with the delicate flavor of crab surimi. Enhanced with a zesty kick of ginger, curry, and scallions, each bite is a perfect blend of savory and spicy notes.
Ingredients
½ lb. Alaskan Snow Legs® or Otokama®, pulled
2 tablespoons mayonnaise
½ cup onion, chopped
2 teaspoons Creole Seasoning
¼ teaspoon garlic powder or 1 fresh clove
1 teaspoon Worcestershire
¼ cup sweet pepper, chopped
1 ¼ cup day old breadcrumbs
1 egg
6 tablespoons butter or margarine
Preparation
Stir onion, pepper, garlic & 2 tablespoons of butter in a small pan on medium-low heat until tender. With a fork, mix egg, mayonnaise, Worcestershire and seasoning in a bowl. Add the cooked onion, pepper, breadcrumbs and Alaskan Snow Legs® and mix well. Form into 4 patties on a plate, cover and refrigerate for 2 hours. Heat 4 tablespoons of butter in a skillet on medium-low heat. Cook patties for 5 minutes on each side, or until cooked through and golden brown.
Seafood Surimi Rangoon
A delicious and budget-friendly twist on traditional crab cakes. Crab surimi, breadcrumbs, herbs, and spices create a flavorful golden-brown patty with a satisfying crunch.
Ingredients
8 oz. Alaskan Snow Legs®, Otokama®,
pulled
Olive oil cooking spray
24 wonton wrappers
1 teaspoon Worcestershire sauce
2 ½ teaspoon curry powder
1 teaspoon ground ginger
½ teaspoon cayenne pepper
½ cup reduced-fat cream cheese
1/3 cup scallions, thinly sliced
Preparation
Preheat oven to 375°F. Spray mini muffin tin with olive oil liberally. Line tin with wonton wrapper. In mixing bowl, combine Alaskan Snow Legs®, Worcestershire, curry, ginger, and cayenne. Mix in the cream cheese until fully incorporated. Spoon mixture into wonton cups. Pinch wonton wrappers together, dip fingers in water, and seal. Bake for 10 minutes, or until the edges are toasted brown. Garnish with scallions. Try served with Sweet Thai Chili sauce.
Crab Deviled Eggs
Crab surimi deviled eggs is a decadent twist on the classic appetizer. Combining the creamy goodness of deviled eggs with the delicate, slightly sweet flavor of fresh crab, this dish elevates any gathering.
Ingredients
4-6oz Contempo III™ Flakes
6 eggs, hard-boiled
1/4 cup mayonnaise
1 tbsp yellow mustard
1 tsp OLD BAY® Seasoning
1 tbsp fresh parsley, chopped
Preparation
Slice eggs in half, cutting lengthwise. In separate bowl, mash egg yolks. Stir in mayonnaise, mustard, and seasoning until well blended*. Gently fold Contempo III flakes into mixture. Spoon mixture into piping bag, and fill egg halves. Top with Contempo III™, parsley, and a dash of seasoning. Refrigerate for 1 hour and serve.
Quick Tips
For the best eggs, fill pan with cold water, eggs, salt, and a dash of baking soda. Boil 6-7 minutes covered on medium high heat. Remove from heat, gently crack each egg, and finish with an ice bath until chilled. Peel and serve!
For a smoother consistency, mix ingredients using a food processor, gently folding fakes into mixture.
Don’t have a piping bag? Try filling a plastic sandwich bag, snipping the bottom corner of the bag.
