Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings. Recipe can be doubled.

Grilling Method
Prepare Alaska King crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.

Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 x 8 x 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat-side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thoroughly heated; rotate dish 1/4 turn after 1-1/2 minutes. Makes 2 servings. Recipe can be doubled.

Conventional Method
Melt butter in skillet; add lemon juice. Sauté crab legs, meat side down; turn and push to sides of skillet. Sauté mushrooms and onion; splash sherry over all ingredients. Serve immediately. Makes 2 servings.

Serving Tip
Serve over cooked rice.

Cut crab legs into 2-1/2 to 3 inch pieces. Sauté mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Makes about 2 servings. Recipe can be doubled.

*About 6 ounces Alaska King crab meat can be substituted

**One green pepper, sliced vertically, can be substituted

Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and brie in a sauté pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 oz. of the dill mayonnaise mixture over each. Top with 1/4 of the crab and brie mixture, 1 cup of the mixed lettuces, 1/4 cup diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in 1/2 on the bias and serve. Makes 4 servings.

3-4 lbs. Alaska Crab Legs (King, Snow or Dungeness) thawed if necessary

Fill large sauté or fry pan to 1/2-inch depth with water, add crab legs and bring to boil; reduce heat, cover and simmer 4 minutes. Drain and serve with dipping sauce.

While crab is steaming, prepare one of the following sauces by blending ingredients in a bowl:

Red Sauce: 1/2 cup bottled chili sauce, 1 teaspoon prepared horseradish, 1-teaspoon rice vinegar.

Verde Sauce: 1 medium avocado, peeled, pitted and mashed (about 3/4 cup), 1/3 cup low-fat sour cram, 2 teaspoons ground cumin, 2 teaspoons lime juice, 1/4 teaspoon hot pepper sauce.

Butter Sauce: 1/2 cup unsalted melted butter, 1-tablespoon lemon juice, 3/4 teaspoon garlic salt, 1/2 teaspoon dried dill weed, dash white pepper.

Spicy Salsa: Mix together 2 tomatoes, finely chopped, 2 tablespoons finely chopped green onions, 1 tablespoon finely chipped cilantro, 1/4 teaspoon salt and hot pepper sauce to taste. Chill. Makes about 1 1/2 cups.

Creamy Dijon Sauce: Combine 1/4 cup each sour cream and mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon prepared horseradish, 1/4 teaspoon each dry mustard and grated lemon peel and 1/8 teaspoon white pepper; mix well. Chill thoroughly. Makes about 1/2 cup.

Note: Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.

Recipe by Alaska Fisherman Steve Williams
King Salmon, Alaska

In small, microwave able bowl, combine vinegar, onion and tarragon. Microwave on high about 2 minutes or until vinegar is reduced to 2 tbsp.; set aside. Place egg yolks, mustard, salt and pepper in blender; blend on low 3 seconds. Put butter in microwave able cup, cover, and microwave on high until melted, about 2 minutes. With blender on low, gradually pour hot butter into yolks in a steady stream; turn off blender. Add vinegar mixture, olives and blend just until combined. Keep warm. Cook Alaska crab on hot grill about 5 minutes. Serve with Béarnaise sauce.

Makes 4 servings.

Also great with Alaska halibut!

Serve with sauce. Sauce: 1/4 red bell pepper 1/4 yellow bell pepper 1/2 jalapeno pepper 1 cup cold unsalted butter, diced 1/2 cup chopped fresh mushrooms 2 shallots, chopped 1 sprig fresh thyme 1/4 cup dry white wine 1/4 cup white wine vinegar 1/2 cup chicken stock 1/4 cup lemon juice 1/4 cup heavy cream Fresh lemon juice salt & pepper 1. Place seeded, divined pepper sections under the broiler until charred black. Discard skin. Dice pepper small and set aside. 2. Heat 1 T butter over medium heat. Sauté mushrooms, shallots and thyme for about 2 mins. 3. Add wine, vinegar and stock, cook over high heat until liquids reduce by 1/2. ~10 mins. 4. Add cream, reduce again by 1/2. ~5 mins. 5. Over low heat, whisk in rest of butter, piece by piece, to make emulsion. 6. Strain & season sauce to taste with lemon juice, salt & pepper. Fold in diced pepper. Serve warm.

Sauce
Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.

Pan-Seared Salmon
Preheat oven to 400°F. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat and oven-proof sauté pan 2 minutes, then add 1 tbsp. of olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes, or until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 tsp. of chopped cilantro. Makes 4 servings.

Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center one Alaska seafood fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Sprinkle with Parmesan cheese and cayenne pepper. Top with vegetables. BRING up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. BAKE 18 to 22 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill. Makes 4 servings.

* If using halibut, use cheddar cheese instead of Parmesan.

Combine flour, corn meal and seasonings. Melt butter in shallow baking dish. Dredge cod in flour mixture; place in dish. Turn cod to coat with butter; sprinkle with Parmesan cheese. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork.

Makes 4 servings.

Cut cod into serving-size pieces; place in buttered baking dish. Sprinkle with salt and pepper. Combine tomato, onion and seasonings; spoon over cod. Dot with butter. Bake at 450 F 8 to 10 minutes or until cod flakes easily when tested with a fork. Sprinkle with cheeses; bake until melted.

Makes 2 servings.

Cut cod into serving-sized pieces. Sauté onion in 1 tbsp. butter until tender. Add water, wine, 1 tsp. salt and peppercorns; bring to boil. Add cod, reduce heat and simmer about 10 minutes or until cod flakes easily when tested with a fork. Remove cod to platter; keep warm. Strain poaching liquid; add half-and-half to make 1 1/4 cups. Melt 2 tbsp. butter. Stir in flour; cook 1 minute. Gradually add poaching liquid mixture. Cook and stir until thickened. Season to taste with salt and pepper. Arrange potatoes and peas on platter with cod. Pour sauce over cod; garnish with parsley

Makes 4 to 6 servings.

Combine wine and salt; pour over halibut. Marinate in refrigerator at least 1 hour. Drain halibut on paper towels; dip both sides in breadcrumbs. Place halibut in shallow buttered baking dish. Combine sour cream, mayonnaise and green onions; spread over halibut. Sprinkle with paprika. Bake at 400°F for 10 minutes per inch of thickness, measured at the thickest part, or until halibut flakes when tested with a fork. Makes 4 servings.

Remove skin and bones from halibut; cut into bite-sized pieces. Sauté vegetables in 3 tablespoons butter. Add halibut, chicken broth, salt and pepper. Simmer, covered for 5 minutes. Add milk and heat gently. Combine remaining 3 tablespoons butter with flour and add to chowder. Cook and stir until slightly thickened. Add cheese; cook and stir over low heat until cheese melts. Sprinkle with parsley. Makes 6 to 8 servings.

Remove skin and bones from halibut; cut into 1-inch cubes. Season halibut with salt and pepper. Sauté in 2 tablespoons oil until barely cooked; remove halibut from skillet. Sauté vegetables in remaining oil until crisp-tender. Return halibut to skillet. Add 1/4 teaspoon salt and ginger. Combine chicken broth, cornstarch and lemon peel; add to fish mixture. Cook and stir until thickened and halibut flakes when tested with a fork. Makes 4 servings.

*1/4-teaspoon ground ginger may be substituted.

In a small bowl, combine all ingredients except halibut until well blended. Line a baking sheet with aluminum foil. Paint the apple butter mixture on both sides of the steaks and place on prepared baking sheet. Broil 4-6 inches from heat source for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes when tested with a fork. Makes 4 servings.

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