Recipe Spotlight: Bairdi Snow Crab Salad

Bairdi Snow Crab Salad

Serves 12 (1/4 cup each).

All you need:

  • 14 oz cooked crabmeat, roughly chopped
  • 1 (6 oz) container Hy-Vee non-fat plain Greek yogurt
  • 1/2 cup shredded carrot
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced red pepper
  • 3 green onions, sliced on the bias
  • Squeeze of fresh lemon
  • 1/2 tsp sriracha
  • 1/4 tsp celery salt
  • 1/8 tsp black pepper
  • Kashi Original 7-Grain Crackers, for serving

All you do:

  1. Combine crabmeat, Greek yogurt, carrot, celery, red pepper, green onions, lemon juice, sriracha, celery salt and black pepper in a bowl and refrigerate for 30 minutes.
  2. Serve with Kashi Original 7-Grain Crackers.

Bairdi Snow Crab: “The Best Forgotten” Snow Crab

Hy-Vee Alaska Bairdi snow crab is considered among fisherman and crab lovers as some of the highest quality crab on the market. Its exceptional, sweet flavor and firm texture are easily distinguishable over its cousin, the Opilio snow crab.

For many years, the Bairdi snow crab numbers have been stale, while the Opilio snow crab dominated the markets. Thanks in part to improved management practices by the Alaska Fisheries, the 2013 to 2014 season posted the largest catch in more than 20 years.

Bairdi snow crab are found throughout the Bering Sea. They are typically caught through the use of crab pots similar to those used to catch the larger king crab. The pots are placed at depths ranging from 114 to 1,100 feet. The season opens in January and typically runs through March or April. The catch is all based on strict quota bases that are managed by the state of Alaska, the leaders in seafood sustainability.

Crab lovers will have their opportunity to try some of this delicious crab throughout June at their local Hy-Vee seafood market.

Recipe Spotlight: Responsible Choice Alaska Crab Lettuce Wraps

This recipe features Responsible Choice Alaska crab, while offering a light and refreshing option with bright flavors. It’s a perfect meal that will keep your 2015 resolutions on track.


Responsible Choice Alaska Crab Lettuce Wraps

All you need:

Vinaigrette

  • 1/2 tbsp minced shallot
  • juice of 1/2 lemon
  • juice of 1/2 lime
  • 3 tbsp extra virgin olive oil
  • 2 tbsp chopped fresh cilantro
  • sea salt and black pepper, to taste

Salad

  • 1 pound cooked Responsible Choice Alaska crab meat, diced
  • 1 avocado, pitted, peeled and diced
  • 1 mango, peeled and diced
  • 2 ribs celery, diced
  • 1/4 cup diced red bell pepper
  • 2 green onions, chopped
  • 1 head Bibb lettuce (whole leaves), rinsed and patted dry

All you do:

  1. Whisk all vinaigrette ingredients together in a bowl.
  2. Combine crab, avocado, mango, celery, bell pepper and onions in a bowl.
  3. Pour just enough dressing over the salad to coat lightly. Toss gently.
  4. Place 2 tablespoons salad onto each lettuce leaf and roll into wraps.

Recipe Spotlight: Responsible Choice Alaska Crab, Blood Orange & Farro Salad

With all the New Year’s resolutions being made to eat healthier in 2015, I wanted to share an idea for a healthy crab salad using farro and blood oranges. Farro is a pearled wheat product loaded with fiber and protein. It cooks like rice, but the texture is a bit chewier. Farro takes on flavors well, which makes it a nice variation to add to your diet. Using Hy-Vee Responsible Choice Alaska crab in this recipe makes you feel good about eating healthy and supporting healthy oceans.


Responsible Choice Alaska Crab, Blood Orange & Farro Salad

Serves 4 (1-1/2 cups each).

All you need:

For the vinaigrette:

Responsible Choice Alaska Crab, Blood Orange & Farro Salad

  • 1/2 cup blood orange juice (juiced from blood oranges used in salad)
  • 1 tbsp lime juice
  • 1 tsp black pepper
  • 2 tsp kosher salt
  • 1/4 tsp red pepper flakes
  • 1 tbsp minced fennel fronds
  • 1 tsbp stone-ground mustard
  • 1 tbsp honey or agave nectar
  • 1/4 cup Hy-Vee extra virgin olive oil

For the salad:

  • 1 cup Hy-Vee farro, cooked and cooled
  • 2 avocados, cubed
  • 1/4 bulb fennel, sliced thinly
  • 1/3 cup thinly sliced red onions
  • 1/2 diced red pepper
  • 1/4 cup minced parsley
  • Salt and black pepper, to taste
  • 2 cups cooked Responsible Choice Crab legs, picked from shell (6 to 8 legs)
  • 3 blood oranges, segments removed and set aside (save the pulp for the juice)
  • Mixed greens, for serving

All you do:

To make the vinaigrette:

  1. In a small bowl, add the orange juice, lime juice, black pepper, salt, red pepper flakes, fennel fronds, mustard and honey. Whisk in the olive oil to combine.

For the salad:

  1. In a larger bowl, add the farro, avocado, fennel, red onions, red pepper and parsley.
  2. Drizzle the vinaigrette over the farro and vegetables. Toss to combine. Season with salt and pepper.
  3. Add in the crab meat and orange segments. Gently mix to combine.
  4. Place a bed of mixed greens on each of four plates; top each with a mound of the salad mixture.

Alaska Crab Experts Bring Excitement to Des Moines-Area and Kansas City-Area Stores

Kansas City- and Des Moines-area customers had a chance to receive meal tips and learn about Hy-Vee’s Responsible Choice seafood from the professionals December 17-19, 2014. Four Alaska crab industry experts — including Jim Stone, who appeared on the Discovery Channel’s “Deadliest Catch” show — toured local Hy-Vee stores and shared stories with customers.


Alaska Crab Experts

Hy-Vee hosted Alaska crab experts Jim Stone, Jake Jacobsen, Mark Gleason and Mark R. Jones. During the events, customers heard the fishermen’s stories and how they advocate for the responsible sourcing of seafood.

“I wanted to come to Hy-Vee because I’ve been watching what Hy-Vee has been doing. We’ve been really impressed with how much crab you’ve been selling and with your efforts toward sustainable seafood. And in Alaska, that’s what we’re all about,” Stone said. “The employees of Hy-Vee seem to care so much about the sustainability and about their jobs here, period. The quality of the crab displays is unbelievable.”

Hy-Vee’s chefs and seafood teams also shared techniques for seafood preparation and created enthusiasm in the stores.

“I was excited just to have them in our area and pick their brains because they’re full of knowledge,” said Tim Jones, seafood manager at Waukee Hy-Vee. “Their product is fantastic. Our regular customers made it a point to come over and talk to these gentlemen. It was a great thing for all of us.”

At Olathe (Kansas) Hy-Vee No. 1, an employee in a crab suit greeted customers, creating excitement as they arrived at the store. A large frozen case was transformed into “Hy-Vee Harbor Dockside” and featured selections of crab product as well as crab-related kitchen tools, seasonings and sauces.

Jim Stone's The Retriever

The Liberty, Missouri, store put together a large case display that recreated the “Retriever,” Stone’s boat featured in the “Deadliest Catch” episodes. Stone signed the boat while in the store and later posted a message of thanks to the Liberty store on its Facebook page.

“Jim Stone was extremely touched that the Liberty store took the time and effort to use his boat as the theme for the crab promotion,” said Nancy Pagel, Kansas City-area marketing director. “In addition to an impressive crab display in their seafood case, one of the store’s chefs also sampled various crab recipes, including crab Rangoon pizza.”

Hy-Vee is committed to selling high-quality seafood that not only is safe for consumption, but that also is harvested or raised in a manner that provides for its long-term viability while minimizing damage to the environment and other sea life.

Crab Display - Blue Springs

Stores visited:

  • Ankeny (Iowa) No. 2
  • Blue Springs (Missouri)
  • Kansas City (Missouri) No. 3
  • Liberty (Missouri)
  • Olathe (Kansas) No. 1
  • Waukee (Iowa)
  • West Des Moines (Iowa) No. 3

Biographies of the Alaska Crab Industry Experts:

    • Jim Stone began fishing Bering Sea crab in 1978. He became a crab boat captain in 1987 and started buying in as a crab boat owner that same year. Stone now owns three fishing boats. He is active in and on the boards of several Alaska fishing trade organizations, former and founding president of Alaska Bering Sea Crabbers and current president of the Alaska Scallop Association. He appeared on the first season of the Discovery Channel’s “Deadliest Catch.”

 

    • Mark Gleason began fishing in Alaska in 1995 and continued to fish from Alaska to Southern California until 2008. Gleason holds bachelor’s and master’s degrees focused primarily on fisheries and ocean policy. He worked in the U.S. Senate as a staffer on the Commerce Committee handling all ocean-related legislation, then as the government affairs representative for a Seattle-based fishing company. For the last three years, Gleason has been the executive director of the Alaska Bering Sea Crabbers, a trade association that represents about 70 percent of the harvesters fishing for crab in the Bering Sea.

 

    • Jake Jacobsen has worked in Alaska and West Coast fisheries since 1968 and has operated many vessels. He was the engineer on a Bering Sea crab boat at age 18 and captain at age 26. Jacobsen was executive director of the Alaska Marketing Association from 1994 to 2005, representing crab harvesters in price negotiations with processors. He is currently executive director of Inter-Cooperative Exchange, a crab harvesting cooperative that typically harvests about 70 percent of the Bering Sea crab quota.

 

  • Mark R. Jones is the retail marketing representative for the Alaska Seafood Marketing Institute (ASMI). He partners with retailers and distributors across the United States to merchandise and promote Alaska seafood products and the execution of tie-in opportunities for the Alaska seafood industry, such as co-op or themed promotions.

Recipe Spotlight: Alaska Crab & Andouille Chicken Sausage Stuffing

Maybe your idea of a traditional Thanksgiving dinner doesn’t include seafood, but maybe it should! This delicious stuffing features crab and is a good option for any holiday spread as it is fun and different for friends and family to dig in and enjoy. I recommend serving this right alongside your turkey dinner.


Alaska Crab & Andouille Chicken Sausage Stuffing

Serves 10 to 12

All you need:

  • 1 (16 oz) package Hy-Vee bakery fresh corn bread
  • 1 tbsp olive oil
  • 3 strips bacon, cut in small dice
  • 3 cloves garlic, minced
  • 1/2 cup small-dice celery
  • 1/4 cup small-dice carrot
  • 1 onion, cut in small dice
  • 1 red bell pepper, cut in small dice
  • 1 (12 oz) package andouille chicken sausage, cut in small dice
  • 1 lb Alaska snow crab meat, thawed
  • 2 eggs, beaten
  • 1 cup clam juice
  • 1 cup chicken stock
  • 1 1/2 tbsp Old Bay seasoning
  • Salt and black pepper, to taste

All you do:

  1. Crumble corn bread into a large metal bowl; set aside.
  2. Preheat the oven to 350 degrees. Grease a 13-by-9-inch glass dish.
  3. In a large sauté pan, over medium-high heat, add olive oil and bacon. Cook bacon until fat is rendered. Add garlic, celery, carrot, onion and red pepper; sauté until tender. Add sausage and continue to cook for 5 minutes.
  4. Pour sautéed ingredients into the crumbled corn bread and add crab meat.
  5. In a bowl, whisk together eggs, clam juice, chicken broth, Old Bay seasoning, salt and black pepper.
  6. Pour the egg mixture over the corn bread mixture and mix gently to combine. Pour into greased dish and bake for 30 minutes.

Recipe Spotlight: Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

This crowd-pleasing recipe features Responsible Choice Alaska snow crab in the starring role. It’s a relatively easy-to-make pasta dish that utilizes crab in the shell to create a stunning presentation to wow your family or guests. You may even surprise yourself!


Linguini with Alaska Snow Crab in a Garlic White Wine Sauce

Serves 4 (1 cup each)

All you need:

  • 1 (16 oz) box Hy-Vee linguine
  • 1 tbsp Hy-Vee olive oil
  • 4 oz finely chopped Hy-Vee double-smoked bacon
  • 1 tbsp Hy-Vee unsalted butter
  • 3 cloves minced garlic
  • 1 shallot, sliced
  • 2 pounds Responsible Choice shell-on Alaska snow crab clusters, cut into 3-inch pieces
  • 3/4 cup dry white wine
  • 3 tbsp finely chopped parsley
  • 1 tbsp finely chopped chives
  • 1 cup halved cherry tomatoes
  • 1 tsp grated lemon zest
  • Squeeze of fresh lemon
  • Salt and pepper, to taste
  • 1/2 cup shredded Hy-Vee Parmesan cheese

All you do:

  1. Bring a large pot of salted water to a boil. Add linguine and boil until al dente. Drain pasta, reserving 1/2 cup pasta water; set aside.
  2. In a large sauté pan, heat 1 tablespoon olive oil over medium heat; add bacon and cook until browned and crisp. Remove bacon from pan using a slotted spoon and allow to drain; set aside.
  3. Return sauté pan to medium heat and add butter, garlic and shallot; sauté for 2 minutes.
  4. Increase heat to high and add crab and wine; bring to a boil. Cook, stirring constantly, until crab is bright red and heated through and sauce is reduced to half, about 3 to 4 minutes.
  5. Add pasta, reserved cooking liquid, reserved bacon, parsley, chives, cherry tomatoes, lemon zest and juice and toss to combine. Season to taste with salt and pepper.
  6. Transfer pasta to a serving dish and top with Parmesan cheese.

Recipe Spotlight: Autumn “Cioppino”

Cioppino is a fish stew originating in San Francisco, California. It is a rich, hearty, Italian broth-based stew that features seafood—in this case, clams, mussels, crabmeat shrimp, salmon and Responsible Choice mahi mahi,. For this recipe, I adapted the cioppino to fit the autumn season by adding several seasonal root vegetables. Enjoy this dish with family and friends, as it’s perfect for a cool fall night and pairs wonderfully with the crusty artisan breads available in our Hy-Vee bakery.


Autumn “Cioppino”

Serves 4

All you need:

  • 3 tbsp olive oil
  • 1 large fennel bulb, thinly sliced
  • 2 cups diced butternut squash
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 onion, chopped
  • 3 large shallots, chopped
  • Salt and black pepper, to taste
  • 4 large garlic cloves, finely chopped
  • 3/4 tsp dried crushed red pepper flakes, plus more to taste
  • 1/4 cup tomato paste
  • 1 (28 oz) can fire-roasted diced tomatoes in juice
  • 1 1/2 cups dry white wine
  • 3 cups fish stock
  • 3 cups vegetable stock
  • 1 bay leaf
  • 1 thyme sprig
  • 1 pound littleneck clams, scrubbed
  • 1 pound mussels, scrubbed, debearded
  • 1 1/2 cups crabmeat
  • 1 pound uncooked 16- to 20-ct. wild Gulf shrimp, peeled and deveined
  • 1/2 pound fresh farmed raised Scottish salmon filets, cut into 2-inch chunks
  • 1/2 pound Responsible Choice previously frozen mahi mahi filets, cut into 2-inch chunks

All you do:

  1. Heat the olive oil in a very large pot over medium heat. Add the fennel, butternut squash, carrot, celery, onion and shallots and sauté until the onion is translucent, about 10 minutes; season with salt and pepper. Add the garlic and 3/4 teaspoon red pepper flakes and sauté 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock, vegetable stock, bay leaf and thyme sprig. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend and squash is tender, about 30 minutes.
  2. Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the crab, shrimp, salmon and mahi mahi. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Season the soup, to taste, with more salt and black pepper. Remove the bay leaf.
  3. Ladle the soup into bowls and serve with crusty artisan baguette bread.

Recipe Spotlight: Hy-Vee’s Alaskan Snow Crab adds Elegance, Protein to a Fall Favorite

Whether you’re looking for an upscale appetizer or comfort food to cheer on your favorite team this fall, Alaskan snow crab offers widespread appeal. One of our most popular shellfish, snow crab provides a delicate flavor to satisfy the experienced palate and the protein power to get you through the day.

Sourced from Trident Seafoods in Seattle, Washington, Alaskan snow crab is purchased in sections or clusters, each packed at the point of harvest in Alaska. The company upholds Hy-Vee’s deep regard for sustainability, and we are proud to market our snow crab with the Responsible Choice label.

Light, low-fat and protein-packed, snow crab can be prepared in a variety of ways. From cocktail claws and clusters to appetizers and surf-and-turf pairings, snow crab is a versatile protein. Here is one of my favorite snow crab options for fall:

Crab, Spinach and Artichoke Dip

Serves 10 to 12.

All you need:

  • 4 tbsp butter, divided
  • 1 tbsp minced garlic, or about 6 cloves
  • 1 (14 oz) can artichoke hearts
  • 1 (6 oz) bag fresh baby spinach
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup grated pepper jack cheese
  • 1/4 tsp cayenne pepper
  • 1 pound fresh crab meat, picked

All you do:

  1. Melt 2 tablespoons butter in a large skillet with the garlic and artichoke hearts over medium heat for 5 to 8 minutes until garlic and artichokes are fragrant.
  2. Add the spinach. Cook until the spinach wilts, about 3 to 4 minutes.
  3. Remove the spinach and artichoke mixture to separate bowl and set aside.
  4. In the same skillet add 2 tablespoons butter. Whisk in the flour to make a paste and cook on low heat for 1 minute.
  5. Add the milk until sauce starts to thicken.
  6. Add the cream cheese, feta, Parmesan, pepper jack and cayenne pepper. Stir until smooth.
  7. Add the crab meat.
  8. Chop the spinach and artichokes and add to the dip.
  9. Transfer to a slow cooker to stay warm. Serve with pita chips or crackers.

Recipe Spotlight: Versatile Alaska Crab is Good in Light Summer-Time Fare & Hearty Fall Boils

During the transition from summer to fall, what to eat can be as confusing as what to wear. Jacket or short sleeve shirt? Hearty soup or lighter fare?

Here are two recipes using Hy-Vee’s Responsible Choice Alaska crab to get you through the in-between season. One is light and fresh; the other is a hearty boil that uses of end-of-harvest sweet corn, potatoes and onions.


Alaskan Crab Lettuce Wraps

Makes 8 lettuce wraps.

All you need:

Dressing:

  • 1 tbsp diced shallot
  • Juice of 1/2 lemon
  • Juice of 1/2 lime
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh cilantro, chopped
  • Sea salt and black pepper, to taste

Salad:

  • 1 pound cooked crab meat, diced
  • 1 avocado, pitted, peeled and diced
  • 1 mango, peeled and small diced
  • 2 stalks celery, small diced
  • 1/4 cup small diced red bell pepper
  • 2 green onions, chopped
  • 8 Bibb lettuce leaves from 1 head

All you do:

  1. Whisk shallot, lemon juice, lime juice, olive oil and cilantro together in a bowl. Season to taste with salt and pepper. Set aside.
  2. Combine crab meat, avocado, mango, celery, red bell pepper and green onions in another bowl.
  3. Pour just enough dressing over the salad ingredients to lightly coat. Toss gently.
  4. Place 2 tablespoons salad onto each lettuce leaf and roll in wraps. Serve immediately.

Louisiana Style Shrimp and Crab Boil

Serves 6 to 8.

All you need:

  • 4 gallons water
  • 2 heads garlic, unpeeled
  • 5 fresh bay leaves
  • 9 oz Zatarain’s dry crab boil
  • 2 tbsp Zatarain’s liquid shrimp and crab boil
  • 2 (12 oz each) bottles Baraboo Pale Ale
  • 2 large oranges, halved
  • 3 large lemons, halved
  • 1 1/2 pounds baby red potatoes, washed
  • 1 1/2 pounds baby Yukon gold potatoes, washed
  • 1 pound Andouille sausage, sliced on the bias every 2 inches
  • 15 (3-inch) sections fresh sweet corn
  • 2 large onions, sliced
  • 2 pounds crawfish, thawed
  • 1 pound Jonah crab claws, thawed
  • 1 pound Alaska king crab claws, thawed
  • 2 pounds Gulf shrimp, thawed
  • Sea salt and fresh cracked black pepper, to taste
  • Lemon wedges and cocktail sauce, for serving

All you do:

  1. Heat in a 10-gallon stockpot over high heat.
  2. Add garlic, bay leaves, dry crab boil, liquid crab boil, beer, oranges and lemons. Cover and bring to a boil.
  3. Add potatoes; cover and boil 10 minutes.
  4. Meanwhile, in a large skillet, cook sausage over medium heat about 5 minutes or until lightly browned. Add sausage, sweet corn and onions to stockpot; cover and boil for 5 minutes.
  5. Add crawfish, crab claws and shrimp; boil for 2 to 3 minutes or until shrimp are pink. Season to taste with salt and pepper.
  6. Transfer all ingredients to an oversize platter or large baking sheet and serve with lemon wedges and cocktail sauce, if desired.