Hot Smoked Salmon or Gourmet Smoked Salmon Can FilletsFrozen Crab Meat
Whole Cooked Dungeness Crab
Garlic Herb Cheese
Cottage Cheese (Small Curd)
Red, Green & Yellow Peppers
Carr's Crackers or Triscuits
Large Flour Tortillas
Recipe #1: SMOKED SALMON PINWHEELS
8oz Hot Smoked Salmon or Smoked Canned Salmon
1 5 OZ. Package Garlic Herb Cheese Spread
1 8 OZ. Cream Cheese - Softened
1/4 Cup Chopped Red Onion
1 Tbsp Lemon Juice
8 8" Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.).
Blend both cheeses until creamy. Stir in red onions & lemon juice.
Remove skin and dice smoked salmon into pieces or chop in a food processor and add to cheese mixture.
Spread and divide filling to cover each tortilla and then roll up them up jelly roll style.
Place the seam down on a tray and secure roll with a toothpick.
Refrigerate till well chilled, trim ends, then cut each roll into pinwheels about 3/8" thick.
Stick a toothpick in each pinwheel.
Serve on platter cut side up.
Recipe #2: Crab QuesadillasIngredients:
16 OZ. Wild Ocean Seafoods Crab Meat
1 1/2 Cups Shredded Cheddar or Colby Jack Cheese
1/4 Cup Mayonnaise
1/3 Cup Sour Cream
2 Tbsp Green Onions Chopped
2 Tbsp Chopped Canned Jalapeño Chiles Drained
10-12 8" Flour Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.)
2 Tbsp Unsalted Butter Melted
In large mixing bowl combine all ingredients except tortillas and butter.
Refrigerate until ready to complete.
Spread about 3 tablespoons of filling on each tortilla.
Fold in half, brush both sides with unsalter butter.
Place on baking sheet. Bake at 375 for 10-15 minutes.
Cut each quesadilla into 4 wedges. This makes 40 or so pieces.
Recipe #3: Smoked Salmon LoafIngredients:
2 6oz Cans of Wild Alder Smoked Salmon or
12oz of Wild Hot Smoked Salmon.
8oz Cream Cheese
½ tsp Horseradish
1 tbsp Grated Onion
Cracked Pepper to Taste
Open Wild Smoked Salmon cans, remove salmon & remove skin (optional) & strain or
Flake the Hot Smoked Salmon with a fork into small pieces & place in mixing bowl.
Add Cream Cheese, Horseradish, & Onion, mix well.
Refrigerate for at least 3 hours.
Remove from mixing bowl and form into a Loaf.
Roll the Loaf in fresh parsley & cracked pepper
Serve with crackers or toasted baguette slices.
Recipe #4: Crab & Artichoke Dip in Crab Shell
2 Whole Cooked Dungeness Crab
1 Cup Sour Cream
1 Cup Mayonnaise
½ Cup Shredded Parmesan Cheese
2 6.5oz Cans of Marinated Artichoke Hearts
1 Cup Small Curd Cottage Cheese
Garlic Powder or Granulated Garlic to taste.
(It is better to use the granulated garlic, but it is sometimes sold as "garlic powder")
Remove the Crab Meat from the Dungeness Crab drain & place in a mixing bowl.
Wash & & clean out the interior of the crab shell.
Be sure to discard the gill sections from the top of the opened whole crab.
Chop the artichoke hearts into 1/8th sections if they do not already come that way.
In the Mixing Bowl, add the Sour Cream, Mayonnaise, Parmesan Cheese, Artichoke Hearts, Cottage Cheese, and Granulated Garlic. Mix well with the crab meat.
Place mixture into the upside down Crab Shells.
Pre-Heat Oven to 350 degrees (F)
Bake for 20-25 minutes.
Serve with Sliced Toasted Baguette or Crackers
Enjoy!Wild Ocean Seafoods continues a 112 year tradition of providing the finest in Wild Fresh Frozen Seafood to discriminating seafood lovers and fine dining restaurants. We offer direct from the processor to your door service at the most competitive prices available! Wild Ocean Seafoods