I love the flavors of Thai food, and the lemongrass and Thai chile in this tomato soup are perfectly complemented by the sweetness of our wild caught Alaskan Dungeness crab. Serve this soup with some good crusty bread for soaking up all the goodness.
Posted on September 25, 2020
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I’ve always preferred crab to lobster, which I know is an uncommon opinion. It’s one of my ultimate favorite foods, in particular the sweet and incredibly satisfying flavor of our wild Alaskan Dungeness crab from the Bering Strait.
Posted on September 25, 2020
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The shrimp po’boy is a New Orleans classic that I’ve always had a soft spot for. The breaded and fried shrimp with spicy mayo, seasoned to perfection with herbs and spices on soft bread with melted cheese (if that’s your thing) is nothing short of mouthwatering.
Posted on September 23, 2020
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Shrimp scampi is of Italian origins but truly came into existence as we know it today when it was adapted by Italian immigrants to the United States. There are many variations on this dish, but this rendition stays close to Italian tradition with lemon, garlic butter and parsley.
Posted on September 23, 2020
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Crab cakes have to be one of the most satisfying and indulgent seafood dishes ever. They’re warm, comforting and the creaminess and luxurious flavor of our Dungeness crab meat make these crab cakes really outstanding.
Posted on September 21, 2020
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Jambalaya first made an appearance in the historic French Quarter of New Orleans, inspired by the paella that Spanish immigrants were accustomed to preparing. However, saffron wasn’t available in the New World, and thus jambalaya was invented by using tomatoes in its place.
Posted on September 14, 2020
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I don’t think it’s possible for someone to not love this teriyaki glazed salmon. Our incredibly flaky, tender and flavorful fish combined with a made-from-scratch teriyaki marinade/glaze create something that could only be described as tastebud heaven. Better yet, it’s super quick to prepare.
Posted on September 07, 2020
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