Wild Alaska Crab

 

 

All Alaska crab sold by Hy-Vee is labeled with our Responsible Choice logo because Alaska crab fisheries are some of the best-managed wild fisheries in the world.

In Alaska, crab is king. No other shellfish in the world offers such widespread appeal than Alaska King Crab. Harvested from the icy waters off Alaska, this shellfish is always sweet, succulent and flavorful. It is also nutritious, low in fat and is unmatched for its natural rich flavor and tender texture. The largest and most impressive of all the crabs caught in the world, Alaska King Crab lends itself to a variety of attractive plate presentations from appetizers, chowders and soups to main course entries.

Regal, royal and rich in flavor, Alaska king crabs come from some of the coldest waters and are among the finest of all crustaceans. What’s your favorite way to prepare them? Here is one of ours. #AskForAlaska

SERVES 8
PREP TIME 10 minutes
COOK TIME 10 minutes
INGREDIENTS

3 to 4 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen

Fill large sauté or fry pan to 1/2-inch depth with water; add crab legs and bring to boil; reduce heat, cover and simmer for 8 to 10 minutes for frozen crab or 3 to 4 minutes for thawed crab, until heated-through.  Drain and serve with dipping sauce of choice.

DIRECTIONS

Rouille Sauce:
1/3 cup bottled roasted red peppers
2 cloves minced garlic
2/3 cup low-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon red pepper flakes

Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.

Basil-Mint Pesto Sauce:
2 cups fresh basil leaves
1-1/2 cups fresh mint leaves
1/2 cup olive oil
3 Tablespoons toasted walnuts
3 cloves garlic
3-1/2 teaspoons lemon juice
1/2 cup grated Parmesan cheese

Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well combined.

Variation: For a creamier sauce, combine 1/4 cup Basil-Mint Pesto sauce with 1/2 cup low-fat mayonnaise.

Mediterranean Dip:
1 jar (6.5 oz.) artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup low-fat sour cream
1 cup low-fat mayonnaise
1/4 cup sun-dried tomatoes (dehydrated or drained), chopped
1 can (4 oz.) sliced olives, drained
1/4 cup chopped fresh chives OR 2 Tablespoons sliced green onions

Blend artichoke hearts, Parmesan cheese, sour cream, mayonnaise, sun-dried tomatoes, olives, and chives in bowl.
Variation: Bake at 350ºF until bubbly.

Butter Sauce:
1/2 cup unsalted melted butter
1 Tablespoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dried dill weed
Dash white pepper

Blend ingredients together in a bowl.

Cook’s Tip: Dips can also be prepared up to two days in advance, reheating butter sauce as needed.

Bristol Bay Wild Salmon = Sustainability At Its Finest

 

Hy-Vee is committed to the sustainability of seafood to ensure that future generations have access to the salmon we enjoy today. We proudly partner with the fishermen of Bristol Bay who not only practice this, but live it each day. These fishermen take great pride in harvesting one of the world’s best salmon.

The Nushagak and Kvichak river drainages comprise a pristine environment that creates one of the most ideal habitats on Earth. The Yupik and Dena’ina people are some of the last salmon- based cultures; salmon is essential to their daily lives, both as a food source and as an income producer.

This bay has been fished for more than 130 years, and this last summer was its largest run ever – more than 44 million salmon. This is truly a testament to sustainability. The Bristol Bay Salmon Management Plan administered by the Alaska Department of Fish and Game is the most effective and comprehensive resource management regime in the world. Alaska is the only state to have sustainability written in its state constitution.

Traceability is very important to the fishermen of Bristol Bay. They use coding, sorting and inventory technology that tracks each case from harvest to your store. Each case of the wild sockeye salmon is marked with the name of the fishing district where it was harvested, giving you unprecedented traceability.

There are more 1,400 ships that commercially fish Bristol Bay, and Hy-Vee partners with a select group of these – fewer than 100. We ensure that these fishermen are committed to providing the highest quality of wild sockeye salmon in all of Bristol Bay. Each fish is bled immediately after being removed from the gill net and then submerged in 33-degree circulating seawater. This guarantees unblemished, rich-tasting, firm flesh for the finest wild sockeye salmon.

At Hy-Vee we are proud of our commitment to seafood sustainability and even prouder to work side-by-side with the fishermen of Bristol Bay who live this every day.