Rustic Italian Albacore Sandwich

Rustic Italian Albacore Sandwich


(Recipe makes 4 small side sandwiches or two large sandwiches.)

Sandwich Ingredients:

15.5 Oz Ciabatta Bread

2 Can Oregon’s Choice Gourmet Albacore

1/3 Cup Pitted and Sliced Kalamata Olives (Packed tightly.)

6 Tbsp Chopped Sun-Dried Tomatoes

6oz Feta Cheese

1 Tsp Pepper

2 Tsp Red Pepper Flakes

Aioli (Recipe Below.)

1 Cucumber

4 Hard-Boiled Eggs

1 Cup Purple Cabbage

2 Cups Arugula



½ Cup Tahini (You can sub for mayo.)

¼ Cup Greek Yogurt

5 Tbsp Lemons

3 Tbsp Roasted Garlic Olive Oil (Re-use the olive oil from the roasted garlic recipe.)

½ Cup Fresh Basil

½ Tsp Salt

½ Tsp Pepper

1 Head of Roasted Garlic

½ Tsp Crushed Red Pepper Flakes






Roast Garlic

Preheat oven to 425F. Prepare a piece of foil large enough to create a pocket around the garlic and olive oil mixture. Take whole head of garlic, peeling the outer skin from the garlic head, leaving the cloves intact in their casings.

Slice the top quarter inch of the garlic head off, leaving the cloves exposed. Place garlic in foil pocket. Drizzle the head of garlic with about 3 tbsp of olive oil, making sure all the exposed cloves and surfaces are coated with a light layer of oil. Close pocket. I give it a good shake to make sure oil has seeped into clove well. Place on oven safe dish in case oil seeps out during roasting. Roast in the oven for 20 minutes, or until the heads of garlic are tender, aromatic and caramelized.


Boiled Eggs:

Place eggs in a pot large enough to have the eggs in a single layer. Fill with cold water until eggs are just covered. Over medium heat, bring water to a simmer slowly to prevent cracking. Once boiling, boil for 8 minutes. Then drain water and allow eggs to cool in an ice bath.



In a blender or food processor combine the tahini (or mayo), roasted garlic olive oil, greek yogurt, lemon juice, garlic (removed from skin), fresh basil, crushed red pepper flakes, salt and pepper. Set the mixture aside.


Tuna Mixture:

Open and drain liquids from both Oregon’s Choice Albacore cans. In a sperate bowl combine the Oregon’s Choice Albacore with sundried tomatoes, feta and kalamata olives. Add 1 tsp of pepper and 2 tsp of red pepper flakes. Combined.



First slice ciabatta bread lengthwise and apply a generous amount of the homemade aioli to both slices. Lay a bed of arugula and purple cabbage across one slice. Then add your layer of Italian sundried tomato, feta, and kalamata olive Oregon’s Choice Gourmet Albacore mixture. Top with thin slices of cucumber, then add the sliced hardboiled egg. Sprinkle with flaky salt and pepper as desired. Cut into desired size sandwiches and serve!




Savory Beet Goat Cheese and Gourmet Salmon Galette

Savory Beet Goat Cheese and Gourmet Salmon Galette

Savory Beet Goat Cheese and Gourmet Salmon Galette Recipe

(Recipe makes two “Savory Beet Goat Cheese and Gourmet Salmon Galette”)



2 Puff Pastry sheet

2 cans Oregon’s Choice Gourmet Chinook Salmon 

3 Oz Goats Cheese

2 Tsp. Lemon Juice

1 Tsp. Pepper

3 Assorted Medium Beets

1 Tbsp Olive Oil

½ Red Onion

1 Tbsp Butter

1 Tbsp Light Soft Brown Sugar

1 Tbsp Malt Vinegar (Can also sub-Sherry Vinegar or Red Wine Vinegar.)

¼ Cup Curly Kale

Flaky Salt and Black Pepper


To Serve:


Goats Cheese

2-3 Tbsp Honey (To Drizzle.)

Optional: Balsamic glaze instead of honey.


  1. Follow the directions on your puff pastry box for thawing. Approximately 30 minutes before cooking pull out two sheets of puff pastry to thaw. 
  2. Preheat oven to 400 degrees. 
  3. Peel beets and slice them into thin rounds. Toss beets in 1 Tbsp. olive oil and roast for 10min.
  4. Meanwhile Slice red onions into thin rounds. On stove top, heat 1 Tbsp. butter in a skillet over medium heat. Then add the red onions and cook until they have started to soften. (Approximately 2 minutes.) Add 1 Tbsp. brown sugar and 1 Tbsp. malt vinegar. Stir to dissolve the sugar – a caramel-like sauce will form around the onions. (Approximately 1 minute.) Remove from heat. 
  5. Wash curly kale and trim off tough ends. Set it aside. 

Open and drain liquid from both Oregon’s Choice Gourmet Chinook Salmon. In a bowl mix Gourmet Chinook Salmon, 3 oz. goat cheese, 2 tsp. lemon Juice, and 1 tsp. pepper. Set it aside. 


There are two methods of arranging and baking. Select your preference!

Method One: Cast Iron Skillet

(Note: Use half the amount of ingredients per puff pastry.)

In a cast iron skillet arrange a single layer of the beets directly on the pan. Then add pecans, onions, kale and goat cheese. Fill lastly with Oregon’s Choice Gourmet Salmon mixture and sprinkle with salt and pepper. Cover the entire contents with puff pastry. Bake for 20 minutes until the pastry is puffed up and golden brown. Remove Galette from the oven and leave to stand for 10 minutes. Place a plate over the puff pastry and flip the contents in the skillet onto the plate. Sprinkle with honey and parsley as desired.

Method Two: Pan 

(Note: Use half the amount of ingredients per puff pastry.)

Arrange puff pastry on a stone or pan. In the middle of the puff pastry layer Oregon’s Choice Gourmet Salmon mixture, leaving an inch of pastry empty to fold over ingredients at the end. 

Arrange the kale, onions, goat cheese and then the beetroots evenly across the Oregon’s Choice Gourmet Salomon mixture. Top with pecans, flaky salt and pepper. Fold the edges of puff pastry to hold ingredients together. Bake for 20 minutes until the pastry is puffed up. Remove the tart from the oven and leave to stand for 10 minutes.
Sprinkle with honey and parsley as desired. 



Lox Pinwheels

Lox Pinwheels




  1. In a medium bowl, mix together all ingredients except for the tortillas.
  2. Lay the tortilla on a flat surface and spread the cream cheese mixture over the tortilla, leaving the edges uncovered. Roll the tortilla from the bottom to the top, ensuring it stays tight. Chill in the refrigerator for about 15 minutes to firm up.
  3. Use a bread knife to slice the tortilla into two inch thick pieces and enjoy!

Citrus Fennel and Chinook Salmon Salad

Citrus Fennel and Chinook Salmon Salad Recipe

(The recipe makes two large salads or four side salads.)


Salad Ingredients:

1 Can Oregon’s Choice Gourmet Chinook Salmon

1 Fennel Bulb (Roasted.)

1 Tbsp. Olive Oil

1/4 Tsp. Salt

1/4 Tsp. Black Pepper

4 Cups Arugula

1 Orange (Can be subbed for favorite citrus such as grapefruit.)

½ Shallot

2 Tbsp Green Onion

1 Avocado

2 Tbsp Almond Pieces

Optional: 1 Tsp Za’atar seasoning


4 Tbsp. Orange Juice

2 Tbsp. Olive Oil

1 Dijon Mustard

1/2 Tbsp. Honey

1 Tbsp White Wine Vinegar



  • Preheat the oven to 425.
  • Open and drain liquid from a can of Oregon’s Choice Gourmet Chinook Salmon. Mix with Za’atar seasoning if using and set aside.
  • Shave fennel into rounds and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 25 minutes or until you begin to see golden brown edges.
  • Meanwhile, place orange juice, olive oil, Dijon mustard, honey, and white wine vinegar into a blender or bowl to combine.
  • Prepare the salad toppings by peeling the orange and separating them into slices.
  • Slice shallots finely.
  • Cut green onions and avocados into desired pieces.
  • Arrange arugula on a plate, and top with roasted fennel, orange slices, shallots, green onion, avocado, almonds, and Oregon’s Choice Chinook Salmon. Drizzle dressing over the salad and enjoy!


Cheesy Baked Crab Dip

Cheesy Baked Crab Dip


  • 4 oz cream cheese, softened to room temperature
  • ¼ cup sour cream
  • 2 tbsp chopped green onion
  • 1 tsp garlic powder
  • ½ tsp worcestershire sauce
  • ½ tsp hot sauce
  • Pinch salt and pepper
  • 2, 4 oz cans Oregon’s Choice Pacific Dungeness Crab, drained
  • 1 cup shredded gouda cheese, reserve ¼ cup for topping
  • 1 cup colby jack cheese, reserve ¼ cup for topping
  • Fresh chopped parsley, to serve
  • Toasted flatbread/pita bread



  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix together the cream cheese, sour cream, green onion, worcestershire, hot sauce, garlic powder, and salt and pepper. Fold in the crab and cheese, being sure to reserve some for topping..
  3. Spread the mixture in a baking dish and top with the remaining cheese Transfer to the oven and bake for 20-25 minutes or until bubbly and the cheese is browned on top.
  4. Let cool for 5 minutes. Top with fresh parsley and serve with toasted flatbread or crackers!


Salmon Wellington

Oregon’s Choice Salmon Wellington

Salmon Wellington


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


  • 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

Crab Louie
Oregon’s Choice Crab Louie


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


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


  1. Trim the bottoms of the asparagus and toss in olive oil. Grill for 5 to 10 minutes. Chill while making other steps.
  2. 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. 
  3. Prepare the dressing by blending the ingredients: ketchup, mayonnaise, yellow onion, garlic, relish, dill, horseradish, and lemon juice. 
  4. 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

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)
  1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
  2. Stir in the corn and cook until slightly browned.
  3. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
  4. Stir in the heavy cream, Old Bay seasoning, salt, and pepper.
  5. Using an immersion blender or a regular blender, blend the mixture until smooth.
  6. Return the mixture to the pot and add the crab meat. Heat until hot.
  7. Serve with a sprinkle of fresh parsley and some crusty bread on the side.
This comforting chowder is a delicious way to enjoy canned crab meat in the colder months. The sweetness of the corn and the richness of the cream make for a satisfying and flavorful soup!

Crab Stuffed Portobello Mushrooms

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
  1. Preheat oven to 400°F.
  2. Remove the stems from the portobello mushrooms and scrape out the gills.
  3. In a large bowl, mix together crab meat, breadcrumbs, Parmesan cheese, mayonnaise, garlic, parsley, salt, and pepper.
  4. Spoon the crab mixture into the portobello caps and place them on a baking sheet.
  5. Bake for 20-25 minutes, until the mushrooms are tender and the stuffing is golden brown.
  6. Serve hot as an appetizer or as a main dish with a salad on the side.
This recipe is a great way to enjoy canned crab meat in a new and exciting way. The tender and juicy mushrooms pair perfectly with the rich and flavorful crab filling!

Crab Cakes with Lemon Aioli

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
For the Lemon Aioli:
  • 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