Garlic Crab Fettuccine Alfredo

Recipe of the Week - April 27th 2008

Our Alfredo Sauce Recipe is ideal for any Seafood combination. We have chosen Cracked Crab Meat for this recipe because it is already pre-cooked and only requires 1 to 2 minutes to warm in the sauce. To use Wild Jumbo Shrimp, Giant Sea Scallops, fish, or shellfish, you would add a step to sauté those ingredients in a separate skillet while preparing the Alfredo Sauce.

Ingredients:
3 Cloves of Garlic (Chopped or Sliced)
4 Tbsp Olive Oil
2 cups Whipping (Heavy) Cream
1 cup Parmesan or Asiago Cheese, freshly grated (50/50 Asiago/Parmesan is great too)
4 Tbsp Unsalted Butter
Ground/Cracked Black Pepper to Taste
1lb Wild Ocean Seafoods® Dungeness Crab Meat, King Crab Meat or Antarctic Crab Meat.
1lb Dry Fettuccine Noodles (Ronzoni or Barilla work the best)
Tom Douglas Smoked Paprika Rub

Directions:
Boil your Pasta with a little Sea Salt & Olive Oil, rinse in cold water to stop the cooking & set aside. Alternatively, start the pasta in the already boiling water after the garlic is sautéed.
In a large (12in) Sauté Pan, add 4tbsp of Olive Oil and heat on medium.
Add Chopped/Sliced Garlic and Sauté until light brown. (We love Garlic, but you can delete this step or add more Garlic to suit your tastes).
Reduce heat, add butter to melt.
Stir in whipping cream and blend well. (Warming the cream in the microwave will avoid curdling, which may occur if the cold cream is added to the hot butter)
Increase heat to Med/Low, add cheese and stir until sauce thickens. Do not boil.
Thicken sauce with more cheese, or thin with more cream. The Alfredo sauce should be creamy, not pasty or runny.
Add Crab Meat & fold into sauce, heat for 1-2 minutes. The crab is already cooked! You are only heating it up!
Add Pasta & Fold together.
Garnish with a Sprinkle of Tom Douglas Smoked Paprika

Enjoy!

Mothers Day Gift Ideas

It’s just a couple weeks until Mother’s Day is upon us. This is a very busy time of year at Wild Ocean Seafoods. As with last year, there are going to be some shortages on some popular items. We have outlined some gift ideas for Mom and some items to watch as stock on them is constrained.

Dungeness Crab – As with last year, it is the end of the Washington crab season(s). There are very few crab being caught and the ex-vessel price is unusually high. We also made what seems in hind site to be a tactical error by producing more Dungeness Crab Sections than Whole Cooked Crab. As a result, we will NOT be offering our 2 Whole Cooked Crab item. Orders for Whole Cooked Crab are available in our popular 6 Crab Configuration Only. This will be back on our site to order by this weekend. Dungeness Crab Sections are available in all four of our sizes. We expect to be out of Dungeness Crab before Mother’s Day, so please order early and schedule your shipment for delivery prior to Mothers Day.
If we do run out, please consider a Wild Ocean Seafoods Gift Certificate instead.

Alaska King Crab – We have King Crab available in all sizes; Super Jumbo Whole Legs, Super Jumbo Select Portions and Snap n Eat Legs. These are the LARGEST sizes available! We have them available in package sizes from 5lbs to 20lbs and can be shipped 2 Day UPS.

Hawaiian Seafood – Our Hawaiian Seafood Combo Packs have been very popular this year. You can find them in each Hawaiian Fish category or under Gift Boxes & Certificates in the Fresh/Frozen Seafood Gifts section.

Wild Salmon – Wild King & Sockeye Salmon, to borrow a baseball phrase, have been in our “Wheelhouse” for over 100 Years. We have ample supplies if both Wild King Salmon & Wild Sockeye Salmon available. Our Wild Salmon Combo Packs are also available in each Salmon category or under Gift Boxes & Certificates in the Fresh/Frozen Seafood Gifts section.

Smoked Salmon Pouches – Now, thru Mothers Day, we have free shipping on our 16oz Wild Sockeye Salmon Pouches! These ship USPS Priority Mail, so allow 3 days for arrival.

Parner Offers - Check out our Partner offers in for Mothers Day Specials on Coffees & Teas, Wines & Beverages, Cookware and Gourmet Meats & Cheese.

We will be posting some Mothers Day Brunch Recipes in our Recipe of the Week section over the next week. We will send a summary with links hopefully by next Monday.
Order early as we get a lot of orders on the Thursday & Friday before that will not arrive on time or the freight charge for Saturday delivery will be very high! 2 Day Air Orders must be in by 10am PDT Wednesday May 7th, Overnight Orders by 10am PDT on May 8th. We will ship on May 9th for delivery on May 10th but you MUST CALL for this service. Call us toll free @ 1-800-980-2435 if you have an emergency shipping requirement! Lastly, we will run out of some items, and last minute orders may not ship in time, particularly Crab in the last few days leading up to Mothers Day.

Recipe of the Week - Seafood Paella Suprema

Recipe of the Week - April 5th 2008

Seafood Paella Suprema

This is a wonderful dish to make for a family gathering or dinner party. Ingredients can be added or subtracted to suit seafood seasonality. Simply follow the basic instructions and the add the seafood in the order appropriate to it’s cooking time!

Ingredients:
1 Tbsp olive oil
2 cups onion, diced, divided
1 cup celery, roughly chopped
1 cup carrots, roughly chopped
3 Tbsp garlic, minced
4 Cups Seafood stock
1 Tbsp saffron
1 pound Mexican style chorizo
1 cup red, yellow and orange bell peppers, diced (4 small or 2 large peppers)
3 cups Arborio rice
2 Tbsp freshly ground black pepper
1 dozen mussels (about 1lb)
2 dozen clams (about 2lbs)
2 lbs Wild Gulf Shrimp, peeled and de-veined
4 8/9oz West Australian or Florida Spiney Lobster tails, cut into large pieces
1 cup grape tomatoes, add just before seafood
1 cup green peas, frozen

Prep:
Dice Onions & Bell Peppers, removing the seeds.
Chop Celery & Carrots
Mince Garlic
De-beard Mussels & set aside
Peel & de-vein Shrimp and set aside
Remove Lobster Tails from Shell, slice lengthwise & cut into large pieces

Cooking:
Place a large stock pot or a 5qt Sauté pan over high heat, add chorizo and sauté
Remove chorizo to a plate.
Add 1 Tbsp oil to existing pan drippings.
Add to pan onions, celery, carrots, peppers and garlic and cook for 5 to 7 minutes.
Moving vegetables to sides of pan, add saffron and toast for just a minute.
Return chorizo to pan and add Arborio rice and 4 cups of stock.
Mix vegetables, chorizo and rice well & cover with lid or foil.
Cook on medium heat until nearly cooked approximately 20 minutes.
Add seafood starting with shellfish, then add the shrimp, lobster after 8-10 minutes
Add tomatoes and peas.
Cover with lid or foil

Check every 15 minutes or so to see that all the seafood has cooked. Approximate cooking time for seafood is 20 to 25 minutes.

Plating:
Serve Family Style either directly from the pan or transfer to a serving platter.
Garnish with lemon wedges.

Note: When cooking on the stovetop it’s inevitable that the very bottom of the pan starts to burn a little. From our several years of experience this burning adds a lovely smokiness to the dish.

Cleaning the pan: Add about 4 cups of water to the pan and bring it to a boil, gently scrape the bits.

If you use a Paella pan be sure to season the pan with oil after cleaning so that it resists rusting.

Enjoy!