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

1. In a large bowl, mix together crab meat, breadcrumbs, mustard, mayonnaise, egg, Old Bay seasoning, parsley, lemon juice, salt, and pepper.
2. Shape the mixture into small cakes.
3. In a separate bowl, whisk together mayonnaise, garlic, lemon juice, salt, and pepper to make the lemon aioli.
4. 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.
5. 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)

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
3. Drain the canned shrimp and add to the pan. Cook until heated through.
4. Remove the shrimp from the pan and set aside.
5. Add the white wine to the pan and let it simmer for 2-3 minutes, until reduced by half.
6. Stir in the cherry tomatoes and basil and cook until the tomatoes have softened.
7. Stir in the cooked pasta, canned crab meat, and cooked shrimp. Toss until everything is well combined.
8. Season with salt and pepper to taste.
9. 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

1. Spread the cream cheese in the center of a serving board or platter.
2. Top with the salmon or albacore. Top with remaining ingredients except the cucumber and/or baguette.
3. 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

1. Spread the cream cheese in the center of a serving board or platter.
2. Top with the albacore. Top with remaining ingredients except the cucumber and/or baguette.
3. 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

1. Preheat the oven to 400 degrees Fahrenheit.
2. 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.
3. Transfer to the oven and bake for about 15 minutes. Remove and let cool slightly.
4. Meanwhile, mix the salmon with the mayonnaise, sriracha, and soy sauce. Spoon the salmon into the sushi cups.
5. Top with desired toppings such as avocado, cucumber, chopped green onion, and sesame seeds.

Jalapeno Garlic Albacore Skillet Breakfast Hash 

Jalapeno Garlic Albacore Skillet Breakfast Hash 

Ingredients:

• 2 lbs Potatoes

• ½ Onion

• 1 Small Bell Pepper

• ½  Jalapeno

• 1 Oregon’s Choice Jalapeno Garlic Albacore

• 4 Eggs

• 3 Tbsp + 1Tbsp Butter

• 1 Tbsp Olive Oil

• 3 Garlic Cloves

• Cheese

• 1 Tsp Coarse Salt and 2 Tsp Coarse Pepper

Instructions:

1. Begin by preparing your vegetables. Mince garlic and jalapeño. Dice bell pepper and onion. Cut potatoes into one inch chunks.

2. Melt 3 Tbsp  butter in a pan over medium heat.

3. Coat potatoes lightly with1 Tbsp  olive oil, 1 Tsp salt and 2 Tsp pepper then add to sizzling but not burnt butter along with diced onions. (Cover while cooking to steam inside of potatoes, every 5 mins stir to ensure potatoes are evenly acquiring crips and not burning for 15  min.

4. Add bell pepper and  jalapeño to the potato mixture. Cook for another 5  min with the lid on.

5. Meanwhile, using a second skillet: Melt 1 Tbsp butter over medium heat. Stir in minced garlic. Cook until fragrant or one to two minute. Drain can of jalapeño garlic albacore add to butter mixture. Cook for 2 minutes.

6. Add jalapeño garlic albacore to the potato mixture. Sprinkle generous amounts of cheese. If you are not using eggs, cover with a lid to allow cheese to melt. Then serve!

7. If using eggs, crack onto the potato mixture. Sprinkle eggs with salt and pepper. Do not disturb or mix. Cover skillet over medium heat for 5 mins for sunny side up/over easy style eggs. Then serve!

Chinook Salmon Miso Corn Chowder

Chinook Salmon Miso Corn Chowder

 

Ingredients

• 6 corn cobs
• 3 tbsp butter
• 1 leek, chopped
• 1 big shallot, finely diced
• 3 garlic cloves, minced
• 3 tbsp white miso paste
• 4 cups vegetable broth
• 3 cups baby potatoes, quartered
• Salt and pepper, to taste
• 1 13oz can full-fat coconut milk
• ¼ cup basil, minced
• 4 green onions, minced
• 2 tbsp parsley, minced
• 1-2 cans Oregon’s Choice Chinook Salmon
• Sesame oil, to garnish
• Corn kernels, to garnish
• Sesame seeds, to garnish

 

Directions

1. Carefully slice the corn off the cobs. Save 3 of the cobs for cooking with the chowder. Optional to save ½ cup of kernels for garnish.
2. Heat a large pot over medium heat and add the butter. Once melted, add the leek and shallot. Saute for about 3 minutes until tender, then add the garlic and saute again for about 1 minute. Add the corn and saute for about 3-5 minutes.
3. Add the miso paste and saute for about 2 minutes.
4. Add the vegetable broth and potatoes, followed by a pinch of salt and pepper. Place the reserved corn cobs into the pot. Bring to a simmer, cover, and cook for about 20-25 minutes or until the potatoes are tender.
5. Remove the corn cobs from the pot and add the coconut milk. Bring to a simmer then remove from the heat.
6. Carefully use an immersion blender to blend the soup until thick, but should still have some corn and potato in-tact. Taste and season with salt and pepper as desired.
7. Mix together the basil, green onion, and parsley in a small bowl.
8. Ladle the soup into serving bowls and top with desired amount of salmon, the herb mixture, a drizzle of sesame oil, corn kernels, and sesame seeds to garnish.
9. Enjoy immediately!

 

 

Gourmet Albacore Tomato Bisque 

Gourmet Albacore Tomato Bisque

Recipe and photos by Ashley Fielden

Ingredients:

• 3  Boxed 32oz Tomato Soup

• 3 Heirloom Tomatoes -Diced (Or Three Cans Diced Tomatoes.)

• 3 Tbsp Olive Oil

• 1 Small  Onion -Diced

• 4 Garlic Cloves -Minced

• 3 Cans Oregon’s Choice Gourmet Albacore

• 1 Tbsp Smoked Paprika

• 1 Tsp Cumin

• 1 Tsp Salt and Pepper

Optional Toppings:

• Fresh Basil

• 1 Bag Garlic Pepper Crispy Onion Topping

• 2 Ears of Corn -Grilled

• Fresh Jalapeno  -Sliced

Instructions:

1. Pour tomato soup into a large pot and begin to warm over medium heat, stirring often so that the bottom does not burn.

2. Dice three heirloom tomatoes and add to the pot.

3. Meanwhile, mince garlic. Heat oil in a skillet over medium heat. Add garlic until aromatic, approximately one minute. Dice onions. Add diced onions to garlic and oil mixture. Cook for three to five minutes or until translucent.

4. Add all spices, garlic and onion mixture to the soup.

5. Bring to a boil for five minutes stirring constantly. Reduce heat to low and allow to simmer for thirty minutes.

6. A few minutes before serving add the entire contents of Oregon’s Choice Gourmet Albacore. Note: It is easier to break apart albacore before adding it to the soup for more uniformed servings.

7. Serve bowls and top with grilled corn, onion straws, basil and jalapeno sliced.

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

Ingredients

• 2 cans Oregon’s Choice Alderwood Smoked Albacore, drained
• ⅔ cup gluten free breadcrumbs
• ½ cup chopped green onion
• 3 eggs
• ½ lemon, juiced
• 2 tsp dijon mustard
• 1/4  tsp salt
• ½ tsp ground black pepper
• Arugula – optional to serve
• Oil – for baking

 

Chipotle Aioli

• ½ cup mayonnaise
• 2 chipotles in adobo, finely chopped
• 1 tbsp lemon juice
• 1 clove garlic, grated
• ¼ tsp ground black pepper

 

Directions

1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, whisk together all ingredients for the chipotle aioli and set aside.
2. Pour the tuna into a medium-size mixing bowl. Use a fork to break up the tuna.
3. Add the remaining ingredients except the arugula and oil and mix until combined. Place into the fridge to chill for about 20 minutes.
4. Scoop ⅓ cup of the tuna mixture and form into a patty and set on a lined baking sheet. Repeat with the remaining tuna mixture. 
5. Transfer the baking sheet to the oven and bake for 10-15 min. Remove from the oven and lightly brush with oil, then place into the oven on broil for 2-5 minutes until crisp. 
6. Serve the tuna cakes with the aioli on a bed of arugula if desired.