• 4 tablespoons butter • 4 tablespoons flour • 2 cups light cream • 1/4 tablespoon cayenne pepper • 1 tablespoon Dijon mustard • 1 cup Carnaroli or Arborio rice • Salt and freshly ground black pepper • 2 tablespoons
Alaskan Crab Fritters
• 1/2 pound Dungeness crab meat, picked through for shells and broken into flakes • 2 tbsp chopped green onion • 1 tbsp chopped parsley • 2 eggs, slightly beaten • 1 tsp Worcestershire sauce • 1/4 cup unbleached flour
Alaskan Crab Louie
• 2 Cups crab meat • 2 Cups lettuce leaves, shredded • 1 Celery stalk, sliced • 6 Radishes, sliced • 1/4 Cup green onion, sliced • 2 Hard-cooked egg whites, sliced • 1/4 Cup low-fat Thousand Island salad dressing
Alaskan Glazed Shrimp
• 1 lb Alaskan Spot Shrimp, peeled and deveined • 1/2 tablespoon olive oil • 1/2 cup mushrooms, thinly sliced • 1/4 cup green onion, minced • 1 clove garlic, minced • 1/4 teaspoon pepper • 1/4 teaspoon salt •
Alaskan Crab and Chanterelle Risotto
• 12 oz King or Dungeness crab meat • 4 tablespoons unsalted butter • 8 to 12 chanterelle mushrooms, wiped clean, trimmed, and thinly sliced • 3 cups chicken stock, preferably homemade • 1/2 cup finely chopped onion • 1
Alaskan Halibut Veracruzana
• 1 1/2 pound Alaskan halibut • 1 pound onions, chopped • 2 tablespoons olive oil • 3 cloves garlic, minced • 1/2 to 1 whole jalapeno or Serrano pepper, seeded and minced • 1 tablespoon fresh chopped oregano or
Balsamic-Glazed Alaskan Scallops with Tomato Salsa
• 1 1/2 lbs Alaskan scallops • 2 tablespoons finely diced red onion • 1 1/2 cups balsamic vinegar • 1/3 cup sugar • Wooden skewers, soaked in water • olive oil Preparation Instructions 1. Combine all of the above