Recipes

Oregon’s Choice Crab Louie
Crab and Corn Chowder
Crab Stuffed Portobello Mushrooms
Crab Cakes with Lemon Aioli
Crab and Shrimp Pasta
Chinook Salmon Cream Cheese Board
Smoked Tuna Cream Cheese Board
Shrimp Tortellini
Salmon Sushi Cupcakes
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
BBQ Smoked Albacore Pizza
Chinook Salmon Arugula Feta Frittata
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps
Asian-Style Cucumber Salmon Bites
Feta & Spinach Tuna Meatballs
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Crab Cake Poppers with Herbed Lemon Aioli
Thai Tuna Sliders with Broccoli Slaw
Avocado Tuna Chickpea Salad
Salmon Salad: Two Ways
Tuna Ceviche
Mary’s Tuna Burgers
Tuna Spaghettini Amalfitani
Albacore Tuna Cakes
Heirloom Tomato & Tuna Summer Salad
Green Smoked Salmon Pasta
Gourmet Albacore & Peach Salad
Spicy Sriracha Smoked Salmon Dip
Tuna Salad with Lentils and Bruschetta
Chili-lime & Carrot Tuna Boats
Mega Omega Chinook Salmon Salad
Pink Shrimp & Chickpea Salad
SueAnna’s Sockeye Salad
Tuna Niçoise Salad
SueAnna’s Shrimp Salad
Albacore Curry with Green Rice
Tangy Tuna Salad
Tuna Puttanesca
Tuna Salad Pitas with Mango Salsa
Aguacate rellano con atun
Wild Rice Crab Cakes
Zucchini Tuna Melts
Spaghetti Squash Tuna Noodle Casserole
Spicy Keto Tuna Melt Cups
Avocado Tuna Patties
Salmon Wellington
Oregon’s Choice Salmon Wellington
Ingredients
4 servings
- 2 Tbsp Butter
- 3 Garlic Cloves -Minced
- ½ Cup Onion-Diced
- 2 Cups (Roughly 4 oz) Spinach –Tightly Packed
- ½ Tsp Salt
- 1 Tsp Pepper
- ⅓ Cup Breadcrumb
- 4 Oz Cream Cheese
- ¼ Cup Parmesan Cheese -Shredded
- 2 Tbsp Dill -Chopped
- 2 Tbsp Parsley -Chopped
- 1 Tsp Thyme
- 1 Sheet Puff Pastry, softened to room temperature
- 2 Can Oregon’s Choice Salmon
- 1 egg, beaten
Directions:
- Preheat the oven to 425°F.
- Drain liquid from salmon and combine with chopped dill, parsley, and thyme.
- In a pan over medium heat, add butter, garlic, and onions, cooking until translucent.
- Add the spinach, salt, and pepper, cooking until the spinach is wilted.
- Lastly add the breadcrumbs, cream cheese, and parmesan, stirring until the mixture is evenly combined. Remove from heat and set aside.
- On a cutting board, smooth out the sheet of puff pastry. Place the spinach mixture in the center of the puff pastry. Then add the salmon mixture on top creating a mound.
- Fold the long edges of the puff pastry over the salmon and spinach, then fold the shorter ends. Seal with egg wash. Flip the puff pastry over and brush with egg wash on top and all sides.
- Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. (This helps moisture evaporate.)
- Bake for 20-25 minutes, until the puff pastry, is golden brown.
Note: I prefer the spinach first and then the salmon so that when you flip it over the salmon is on the bottom to protect it from getting soggy. Meanwhile, juices from the spinach mixture will mingle with salmon, while most will evaporate through the scoring on the puff pastry.
Oregon’s Choice Crab Louie
Oregon’s Choice Crab Louie

Dressing
½ cup ketchup
½ cup mayonnaise
¼ yellow onion
2 clove garlic
1 tablespoon dill pickle relish
2 teaspoons dill
1 teaspoon horseradish
1 teaspoon lemon juice
Salad
10 asparagus
1 tbsp. olive oil
1 medium head lettuce
¼ cup cherry tomatoes
3 hard-boiled eggs, sliced
1 stalks celery, sliced
1 ripe avocado, sliced
½ medium cucumber, sliced
2 scallions, sliced
½ cup pitted kalamata olives
¼ cup red onion, sliced
6 ounces of Oregon’s Choice crabmeat
Lemon wedges for serving
Directions:
- Trim the bottoms of the asparagus and toss in olive oil. Grill for 5 to 10 minutes. Chill while making other steps.
- Place eggs in a pot and cover with cold water. Bring to a boil slowly. Boil for 8 minutes then drain and allow eggs to cool.
- Prepare the dressing by blending the ingredients: ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish, and lemon juice.
- Rip lettuce, and add to the bowl. Arrange asparagus, tomatoes, eggs, celery, avocado, cucumber, scallions, olives, and red onion on top. Top with crabmeat and toss with dressing, Serve with lemon wedges.
Crab and Corn Chowder
- 1 can Oregon’s Choice Gourmet Dungeness Crab
- 2 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups frozen corn
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Old Bay seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
- Stir in the corn and cook until slightly browned.
- Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
- Stir in the heavy cream, Old Bay seasoning, salt, and pepper.
- Using an immersion blender or a regular blender, blend the mixture until smooth.
- Return the mixture to the pot and add the crab meat. Heat until hot.
- Serve with a sprinkle of fresh parsley and some crusty bread on the side.
Crab Stuffed Portobello Mushrooms
- 4 large portobello mushrooms
- 1 can Oregon’s Choice Gourmet Crab
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons mayonnaise
- 1 garlic clove, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Preheat oven to 400°F.
- Remove the stems from the portobello mushrooms and scrape out the gills.
- In a large bowl, mix together crab meat, breadcrumbs, Parmesan cheese, mayonnaise, garlic, parsley, salt, and pepper.
- Spoon the crab mixture into the portobello caps and place them on a baking sheet.
- Bake for 20-25 minutes, until the mushrooms are tender and the stuffing is golden brown.
- Serve hot as an appetizer or as a main dish with a salad on the side.
Crab Cakes with Lemon Aioli
- 1 can Oregon’s Choice Gourmet Dungeness Crab
- 1/4 cup breadcrumbs
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- 1 egg
- 1 tablespoon Old Bay seasoning
- 1 tablespoon parsley, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1/2 cup mayonnaise
- 1 garlic clove, minced
- 2 tablespoons lemon juice
- Salt and pepper to taste
- In a large bowl, mix together crab meat, breadcrumbs, mustard, mayonnaise, egg, Old Bay seasoning, parsley, lemon juice, salt, and pepper.
- Shape the mixture into small cakes.
- In a separate bowl, whisk together mayonnaise, garlic, lemon juice, salt, and pepper to make the lemon aioli.
- Heat a large non-stick pan over medium heat and add a bit of oil. Cook the crab cakes until golden brown on both sides, about 3-4 minutes per side.
- Serve the crab cakes with the lemon aioli on the side
Crab and Shrimp Pasta
- 1/2 lb. pasta
- 1 can Oregon’s Choice Gourmet Dungeness Crab
- 1 can Oregon’s Choice Gourmet Pacific Pink Shrimp
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup white wine
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
- Drain the canned shrimp and add to the pan. Cook until heated through.
- Remove the shrimp from the pan and set aside.
- Add the white wine to the pan and let it simmer for 2-3 minutes, until reduced by half.
- Stir in the cherry tomatoes and basil and cook until the tomatoes have softened.
- Stir in the cooked pasta, canned crab meat, and cooked shrimp. Toss until everything is well combined.
- Season with salt and pepper to taste.
- Serve hot with grated Parmesan cheese on top.
Chinook Salmon Cream Cheese Board
Chinook Salmon Cream Cheese Board
Ingredients
Lox Salmon Board
- 8 oz cream cheese, softened to room temperature & whipped
- 1, 7.5 oz can Gourmet Chinook Salmon, drained
- Freshly chopped dill
- Capers
- Thinly sliced red onion
- Sliced cucumber, to serve
- Sliced baguette, to serve
Directions
- Spread the cream cheese in the center of a serving board or platter.
- Top with the salmon or albacore. Top with remaining ingredients except the cucumber and/or baguette.
- Serve with sliced cucumber and/or baguette to dip! Squeeze the lemon over the albacore as desired as well.
Smoked Tuna Cream Cheese Board
Smoked Tuna Cream Cheese Board
Smoked Tuna Board
- 8 oz cream cheese, softened to room temperature & whipped
- 1, 7.5 oz can Albacore Smoked Albacore
- Freshly chopped dill
- Freshly chopped chives
- Freshly chopped basil
- Lemon wedges, to serve
- Sliced baguette, to serve
Directions
- Spread the cream cheese in the center of a serving board or platter.
- Top with the albacore. Top with remaining ingredients except the cucumber and/or baguette.
- Serve with sliced cucumber and/or baguette to dip! Squeeze the lemon over the albacore as desired as well.
Shrimp Tortellini
Shrimp Cacio E Pepe Tortellini
*4 Servings. Perfect for a side dish or double for main course.
- 1 Package BUITONI Refrigerated Three Cheese Tortellini (20 oz.)
- 1 Tbsp Olive Oil
- 1 Jar Cacio E Pepe Sauce or Alfredo Sauce
- 1 Tbsp Butter
- 1/4th Onions
- 2 Garlic Cloves
- 2 Cans Oregon’s Choice Shrimp
- Basil (To Taste.)
- Black Pepper (To Taste.)
- Optional: Shredded Parmesan
- Note: If using alfredo sauce, follow directions for sauce, adding 1/4th cup shredded parmesan and 1 Tbsp black pepper.
Pasta:
- Bring 5 quarts of water and 1 Tbsp of olive oil to a boil.
- Add 1 package of three cheese tortellini. Reduce heat and boil gently for 7 minutes.
- Drain water and add sauce.
Sauce:
- Melt 1 Tbsp butter in a pan over medium-low heat.
- Cook 2 minced garlic cloves and ¼ diced onion until onions are translucent. Approximately five minutes without burning garlic.
- Add one jar of cacio e Pepe pasta sauce.
- Add two cans of Oregon’s Choice shrimp until warmed.
- Garnish with a handful of fresh basil and cracked pepper to taste.
Salmon Sushi Cupcakes
Salmon Sushi Cupcakes
Ingredients – makes 12
- 2 cups cooked sushi rice
- 3 sheets nori, cut into squares
- 2, 7.5 oz cans Alaskan Sockeye Salmon
- 2 tbsp mayonnaise
- 2 tbsp sriracha, plus more to top
- 2 tsp soy sauce
- Desired topping such as avocado, green onion, sesame seeds
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Scoop about ¼ cup of rice into the center of each square of nori, then place in a cupcake tin. Repeat with the remaining rice and nori sheets.
- Transfer to the oven and bake for about 15 minutes. Remove and let cool slightly.
- Meanwhile, mix the salmon with the mayonnaise, sriracha, and soy sauce. Spoon the salmon into the sushi cups.
- Top with desired toppings such as avocado, cucumber, chopped green onion, and sesame seeds.