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Dungeness Crab Cakes
8oz. Alcatraz
Seafoods® Pasteurized Crabmeat
1/2 cup seasoned
breadcrumbs
1 large egg
1/2 tsp. Worcestershire
sauce
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. pepper
1/4 cup mayonnaise
Mix breadcrumbs, egg,
mayonnaise and seasonings in medium sized mixing bowl with wooden spoon.
Gently fold in
Alcatraz Brand®
Pasteurized Crabmeat. Mix thoroughly with spoon. Divide into 3
equal portions and form into 3 individual cakes. Place cakes into
preheated, oiled skillet approximately 5 minutes per side or until
evenly browned. Cakes may also be deep fried at 360°F until evenly
browned.
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Tasty Tuna Burgers
Ingredients:
1 can Alcatraz Seafoods® Albacore Tuna
1/4 cup Onion
1/4 cup Celery
3 slices Bread (wheat or white)
Juice of 1 Lemon
2 Eggs
Ritz Crackers
Salt & Pepper to taste
Pre-heat oven to 350
Quickly sauté chopped onion and celery in
butter or olive oil and set aside. Chop sliced bread in food processor
and set aside. Mince Ritz crackers in food processor and set aside. Mix
tuna and tuna juice from can in food processor (do not over mix). Place
tuna mix in bowl and add sautéed onion, celery, chopped bread, lemon
juice, eggs and salt & pepper.
Make patties and pat on cracker crumbs
(makes 3 to 6 depending on desired size). Coat glass over-safe pan with
cooking spray or oil.
Place patties 1 inch apart on pan and
bake in pre-heated oven until golden brown. Turn patties half way and
bake for 30 minutes.
Remove from oven and serve hot as is or
on a bun with your favorite condiments!
*Burgers may also be pan fried
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The following recipes are brought to you by world renowned Chef William:
Smokey Stuffed Tomato
A wonderfully fresh
tasting dish that can be served as a salad, or a side dish. Can also be
served as a light lunch with garlic bread. This dish will remind you of
summer.
Ingredients:
1 8 oz. can of
Alcatraz Seafoods® Smoked Albacore Tuna
4 Large Tomatoes
1 small can (approx.
4 oz.) sliced black olives
1/4 red onion finely
chopped
2 Tbsp. mayonnaise
1 Tbsp. spicy mustard
salt & pepper
Optional Ingredients:
1/3 cup of either
chopped red bell pepper or celery for an added crunch, or 2-3 Chipotle
peppers finely chopped for an added smoky flavored heat.
Preparation
Instructions:
1. Slice off a very
small layer of the bottom of each tomato (this is only to allow the
tomatoes to sit flat on a plate for serving purposes).
2. Cut off the top
portion of each tomato (about 1/4 or less of the top portion), and with
a teaspoon carefully remove the inside of the tomato until the tomato
resembles a bowl-like shape. Save the caps and set aside.
3. Set each tomato
upside down on a paper towel to drain any of the excess juices.
4. In a large bowl
combine one can of Alcatraz Seafoods Smoked Albacore Tuna with the
chopped red onion, mayonnaise, and mustard (actual amounts of mayo &
mustard can vary depending on your individual tastes).
5. Remember the caps
of the tomatoes you saved? Chop them up and add them to your tuna
mixture.
(If you wish to add
the optional chopped red bell pepper celery, or Chipotle peppers now is
the time).
6. Open the can of
sliced olives and drain off most of the juice, then add olives to the
tuna mixture.
7. Mix up the tuna
mixture well, add salt & pepper to taste, then cover and refrigerate for
approx. 1 hour (this will allow the flavors to blend together for an
amazing taste).
8. Stuffing the
tomatoes: Add salt & pepper to the inside of each tomato before you
stuff them. When stuffing the tomatoes the tuna mixture should rise
slightly above the top of the tomato.
Serve on a chilled
individual serving plate and garnish with fresh chopped parsley or
cilantro.
Chef William's
Notes:
- I recommend that
you try using the other great flavors of Alcatraz Seafoods® Albacore
Tuna. The Jalapeno Tuna will add a spicy zip, and the Garlic Tuna will
create a flavor your family & friend will love. Use your imagination
and Alcatraz Seafoods® many varieties of low mercury Albacore Tuna to
create a variety of great tastes.
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Alcatraz Salmon &
Cucumber Sandwiches
A light appetizer
perfect for your next party. Very easy to prepare and has many options
for added variety.
Ingredients:
1 tub of Alcatraz
Seafoods® Smoked Salmon Spread - Seattle style
2 cucumbers
1 4 oz. package of
Alcatraz Seafoods Lox Cold Smoked Salmon
Optional Ingredients:
For added variety try
using any of the other great tasting flavored smoked salmon available
from Alcatraz Seafoods®:
- Honey Smoked Salmon
- Peppered Smoked
Salmon
- Hardwood Smoked
Salmon
Or for a truly
unique gourmet touch try Alcatraz Seafoods® Smoked Rainbow Trout.
Preparation
Instructions:
1. Using a vegetable
peeler remove the skin of the cucumbers, then slice into round slices.
2. Open the package
of Alcatraz Seafoods® Lox Cold Smoked Salmon and cut into small pieces.
3. On one side of a
slice of cucumber spread a layer of Alcatraz Seafoods® Smoked Salmon
Spread.
4. On top of that
sprinkle a few pieces of the chopped smoked salmon.
5. On another slice
of cucumber spread a very thin layer of Salmon Spread (this part serves
as the binding agent that will hold the sandwich together). When you
add the top slice to the sandwich press down lightly, it will bind the
sandwich together.
Chef William's
Notes:
- For a nice treat
try adding some small slices of green or black olive, or a thin slice of
smoked cheese.
- This recipe can
easily be doubled or tripled for your party needs, one tub of the
Alcatraz Seafoods® Smoked Salmon Spread will go a long way.
- Conveniently
this dish can be made in advance and stores well in the refrigerator if
properly covered with plastic wrap.
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Tortilla Pinwheels
This easy to prepare
appetizer will be a big hit at your next party! Not only do they taste
wonderful, they are easy to prepare, and can be made well in advance. A
visually appealing creation that will convince everyone that you are a
top notch chef.
Ingredients:
1 8 oz. tub of
Alcatraz Seafoods® Smoked Salmon Spread
1 package of flour
tortillas
1 8 oz. tub of sour
cream
1 cup grated cheddar
cheese
5 green onions finely
chopped
1 small can (approx.
4 oz.) sliced black olives
1 small can (approx.
4 oz.) diced green chilies
1 6 oz. bottle of
picante` style hot sauce or salsa
Optional Ingredients:
1 red bell pepper
finely chopped
Preparation
Instructions:
- Creating the
Filling:
1. In a large mixing
bowl combine Alcatraz Seafoods® Smoked Salmon Spread, sour cream,
chopped green onions, diced green chilies, and hot sauce (add in
optional chopped red bell pepper now).
2. Open can of sliced
black olives, drain of the juice, then add to filling.
3. Add the grated
cheddar cheese to the filling and mix it well.
- Making the
Pinwheels:
1. Spread an even
layer of filling on a flour tortilla and roll it up as tightly as
possible (If you add too much filling they won't roll up properly, you
will find the proper amount with experience).
2. Wrap the pinwheel
as tightly as possible in foil and place in refrigerator for 3 hours
minimum.
- Serving the
Pinwheels:
1. Remove foil and
slice pinwheels in approx. 1/2" to 3/4 " thick slices.
2. Place them on a
large serving plate and that's it!
Chef William's
Notes:
- For optimum
results the foil wrapped pinwheels should be left in the refrigerator
(for a minimum of 3 hours, but the longer the better). This allows the
pinwheels to bind together and will keep them from falling apart when
you slice them.
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Alcatraz Smoked Tuna &
Egg Salad
("Not Your
Mother's Tuna Salad Sandwich")
Everyone has made egg
salad or tuna salad sandwiches, but have you ever tried this with
Alcatraz Seafoods® Smoked Tuna? Have you ever combined the tuna with
the egg? If you answered "No" than you haven't lived life to it's
fullest!
Ingredients:
1 can of Alcatraz
Seafoods® Smoked Albacore Tuna
1 loaf of your
favorite fresh bread
1 hard boiled egg
1 1/2 Tbsp. of
mayonnaise
1 Tbsp. of mustard
1/4 onion finely
chopped
Salt & Pepper
Optional Ingredients:
1 dill pickle diced
1 celery stalk diced
Preparation
Instructions:
1. Hard boil 1 egg
2. Drain one can of
Alcatraz Seafoods® Smoked Tuna (or Alcatraz Seafoods® Original Tuna) and
combine in a bowl with the egg, onion, mayo, & mustard. Mix well.
3. Salt & pepper to
taste, and let rest for 30 minutes to let the flavors blend.
4. Serve on your
favorite fresh bread.
Chef William's
Notes:
- I like to add
chopped dill pickle, some fresh dill if you happen to have any.
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