BBQ Wild Alaska King Crab Legs with Saffron Aioli

Serves 4 as a snack or starter
2 tbsp olive oil4 Alaska king crab legs 

Aioli:

1 egg yolk

1 tsp Dijon mustard

150ml olive oil

1 large clove of garlic, crushed

pinch of saffron

salt and black pepper

juice of ½ lemon

 1. First make the aioli so it has time in the fridge. Whisk together the egg yolk and mustard then gradually add the olive oil in a steady stream until the mixture thickens

2. Once the oil has been added, whisk in the garlic, saffron, and then add seasoning and lemon juice to taste. Leave to chill for at least 30 minutes

3. Brush the king crab legs with oil and cook on a hot barbecue or griddle for 5-6 minutes a side until smoking hot

4. Serve with plenty of aioli to dip

 

Cook’s tip: To access the meat, just use a pair of kitchen scissors to cut open the legs- the shell is surprisingly thin

 

 

Wild Alaska Seafood Halloween Chowder



Serves 3
3 x mini pumpkins

Salt and black pepper

cayenne pepper

smoked paprika

chilli flakes

olive oil

1 small white onion, finely chopped

1 clove garlic, crushed

300ml fish stock

150ml milk

75ml dry white wine

1 bay leaf

2 sprigs thyme

2 medium potatoes cut into 1cm2 dice

75g each of wild Alaska salmon, pollock, king crab and Pacific cod, chunked

150ml crème fraîche

zest of 1 lemon

1 tbsp chopped chives, plus extra to serve

2 tbsp chopped parsley, plus extra to serve
      • Preheat the oven to 190oC
      • Slice the tops off the pumpkins and scoop out the seeds but don’t throw them away. Place the seeds on a baking tray and sprinkle over salt, cayenne pepper, smoked paprika, chilli flakes and a little olive oil
      • Brush the pumpkin bases and tops with olive oil and sprinkle over chilli flakes, and then bake in the oven for 25 minutes. At this stage, also place the pumpkin seeds in the oven and bake for a further 5-10 minutes until golden
      • Meanwhile, make the chowder by sweating the onion and garlic in 1 tbsp olive oil in a large pan. Add the fish stock, milk, white wine, bay leaf and thyme, along with a pinch of salt and cayenne pepper
      • Bring to the boil and then add the potato cubes. Cover and simmer for 5 minutes or until the potatoes are just about cooked, then add the seafood
      • Simmer for 2-3 minutes, until the seafood is cooked through then stir through the lemon zest, crème fraîche, chives and parsley
      • Ladle the soup into the pumpkin mugs and scatter over pumpkin seeds, chives and parsley before serving

Cook’s tip: The pumpkin mugs are optional, so leave them out if you are short for time!

Cured Wild Alaska Salmon, King Crab and Mango Salad

 

Serves 4

250g caster sugar

150g salt

1 x 600-800g side wild Alaska salmon

2 mangoes, peeled and thinly sliced

4 cooked prawns, sliced lengthways

2 tbsp mayonnaise

200g wild Alaska king crab meat

½ tbsp dill, chopped

100ml cream

juice of 1 lemon

½ tbsp chopped chives

wild Alaska salmon roe, to serve

salt and pepper

dressing:

2 tbsp mango puree

1 tbsp white wine vinegar

3 tbsp olive oil
  • Mix sugar and salt
  • Lay the salmon skin-side down and sprinkle with sugar and salt
  • Refrigerate salmon for 8 hours. Wash off salt mix and dry salmon
  • Using a sharp knife, cut thin slices of salmon
  • Cut out discs of sliced salmon using a stainless steel ring
  • Trim salmon slices into the same shape as the mango slices and alternate to line inside of ring. Place one prawn in base of each ring
  • Place mayonnaise, crab and dill into a bowl, season and mix well. Divide between rings and cover with another round of salmon
  • Whip cream, stir in lemon juice and chopped chives
  • Whisk all ingredients for dressing until emulsified
  • To serve, place salmon in centre of the plate and remove ring.  Add a quenelle of lemon cream and dot salmon roe around each salmon ring. Garnish with chives and drizzle with dressing

Alaska Seafood Paella

Serves 6
4 tbsp olive oil

1 large onion, chopped

2 garlic cloves, crushed

450g (1lb) Spanish paella rice or risotto rice

150 ml (¼ pt) dry white wine

A few strands of saffron

1 red pepper, deseeded and chopped

1 tsp smoked (or ordinary) paprika

1.2 litres (2 pts) of fish or vegetable stock

200g (7oz) wild Alaska salmon fillets

200g (7oz) wild Alaska pollock fillets, thawed if frozen

175g (6oz) wild Alaska white crab meat, thawed if frozen

50g (2oz) frozen peas

350g (12oz) mussels in shells, scrubbed (optional)

Salt and freshly ground black pepper 

 Heat the oil in a very large frying pan or wok, and add the onion and garlic cloves. Fry gently for a couple of minutes, then add the rice. Stir over a low heat for a few minutes until the rice looks translucentPour in the wine and let it bubble up, and add the saffron strands, red pepper, paprika and stock. Stir well and bring up to the boil, then reduce the heat and simmer gently for about 12 – 15 minutes, stirring occasionally. The rice should be almost tenderLay the whole fillets of fish on top of the rice and let them steam-cook for five or six minutes over a low heat, then break the fillets into chunks and stir them gently into the rice

Add the crab meat, peas and mussels (if using) to the pan. Cook for a further three or four minutes, until the mussels are cooked, discarding any that fail to open. Serve immediately