Wednesday, September 5, 2012
A few weeks back, I detailed how my friends at the Alaskan Seafood Marketing Institute were kind enough to share some of Alaska's finest bounty of seafood with me. My first dish was a Pan Seared Alaskan Sea Scallop, which quickly won over fans both in my kitchen and online.
Last week, I really got to work on their seafood when I hosted about 8 of my closest friends for an incredible dinner (menu below). Unfortunately, my camera wasn't working properly, so I was unable to take pictures of all of the incredible food. Next time!
Alaskan Seafood Dinner Menu
Plank Smoked Alaskan Salmon
Alaskan Halibut in Parchment + Pesto + Pancetta
Alaskan Cod + Tomato, Caper, Olive, Spinach Relish
Seared Alaskan Sea Scallops
Potato Salad Lyonnaise
Basmati Rice + Vermicili + Saffron
Grilled Peaches + Greek Yogurt
Anyways, I saved the best for last. Two pounds of succulent, meaty, sweet Alaskan King Crab Legs were on the menu last night. My better half is obsessed with these! Over cold beers and good conversation, we chowed down on these for a delicious, light supper.
The best part? They couldn't be any simpler to prepare. Absolutely delicious.
Alaskan King Crab Legs - Crab legs are delicious and easy dish to prepare - even on a busy weeknight. Basically any crab legs you will purchase at the store will be flash cooked and frozen by the processor. All you need to do is allow them to thaw in the fridge the night before, and basically re-heat them when you are ready to serve. Simple. Beautiful. Delicious!
2 lbs Alaskan King Crab Legs
4 Cloves Garlic, smashed
1/2 Cup Water
1/2 White Wine
1/2 Stick Butter
Thaw crab legs in the refrigerator overnight. Preheat oven to 350 degrees F. Arrange crab legs onto a baking sheet. Next, add the remaining ingredients (except butter) into the bottom of the baking sheet and cover tightly with foil. Add to oven and steam for 9 - 10 minutes, or just when the crab legs begin to emit odor. Meanwhile, melt butter in a small sauce pan and serve alongside crab legs. Enjoy.