About Shellfish and Crabs. Recipe: Seafood Lasagna Rollups and Seafood Herb Tart

Shellfish

Also see All About Shellfish for more recipes and tips.

Alaska is a large producer of shellfish. In 1994, close to 176 million pounds of king crab, snow crab, Dungeness crab, shrimp, scallops and abalone were harvested. The crab and shrimp are harvested in the greatest quantity and shipped out of state. Scallops and abalone are harvested in smaller quantities and sold primarily within the state of Alaska and on the West Coast. Another emerging Alaska industry is cultured Pacific oysters and clams.

King Crab

Alaska is the sole producer of king crab in the U.S. This regal shellfish is one of the largest members of the crab family which includes over one thousand species. Indeed, the record king crab weighed nearly 25 lbs. And measured 6 feet from claw to claw. Fishermen brave extreme weather and rough seas during the winter catch season. King crab are caught in large traps that lie on the ocean floor. Only the prime male crabs-weighing an average of 10 lbs., and measuring 4 feet from tip to tip-are transported live to a nearby processor. The rest of the catch is returned live to the sea. Under stringent quality control, the crab is cleaned, cooked and immediately frozen. Because of superior freezing techniques king crab is available year-round as whole or split legs and claws. Large pieces of white melt, brilliantly edged in red, are prized for their delicate, sweet flavor and tender texture.

Snow Crab

Like king crab, snow crab is caught deep in the frigid waters of Alaska. Alaska is the sole producer of this delicious shellfish in the U.S. Snow crab weigh from 1 to 3 pounds and typically measure 3 feet from claw to claw. Once caught, the prime males are transferred to special holding tanks filled with sea water and transported live to be processed. As with king crab, the undersized snow crab catch is returned live to the sea. Snow crab derives its name from its snowy white meat and delicate flavor. Like king crab, virtually all snow crab is shipped frozen and is available year-round in single-cut legs or leg and shoulder clusters.

Dungeness Crab

Although Dungeness crab are harvested all along the west coast of the United States, the icy cold waters of Alaska boast the largest of this coveted sweet-tasting crustacean. Dungeness crab are harvested during the summer months and often grow to 2-1/2 pounds. Like king and snow crab, Dungeness crab are transported live to processing plants where they are cleaned, cooked and frozen. Traditionally sold whole for presentation, Dungeness crab are also available in sections or clusters and single-cut legs throughout the year.

Provided by Alaska Seafood

Seafood Lasagna Rollups

Ingredients

6 lasagna noodles
1 can (15 oz.) Italian-style tomato sauce

Filling

1 8 pkg (8 oz.) Louis Kemp Crab Delights flakes or chunks
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 egg
1 Tbsp. dried parsley flakes
1/4 tsp. onion powder

Cook noodles according to package directions. Rinse in cold water; drain well. Thoroughly combine filling ingredients with fork. Spread 1/3 cup filling on each noodle. Roll tightly; place seam-side down in a 9-inch square baking pan. Pour sauce over rollups. Bake covered in 375 degree F oven 30 minutes.

6 servings

Seafood Herb Tart

Ingredients

1 tube (10 oz.) refrigerated dough for pizza or 1 pkg. (6.5 oz.) pizza crust mix
1 medium tomato, chopped
1/2 green pepper, chopped
1/2 medium onion, chopped
1/4 cup grated Parmesan cheese
1 pkg. (8 oz.) Louis Kemp Crab Delights flakes or chunks
4 eggs
3 Tbsp. water
2 tsp. prepared mustard
1/2 tsp. Italian seasoning

Spread dough on bottom and halfway up sides of greased 13x9-inch baking dish. Top with tomato, green pepper, onion, Parmesan cheese and Crab Delights. Mix eggs, water, mustard and seasoning in small bowl. Pour over Crab Delights. Bake in 375 degrees F oven for 25 minutes or until eggs are set and puffed in center. Let stand 5 minutes before cutting.

6 to 8 servings.

Provided by Louis Kemp Seafood Co.

This page originally published as a FoodDay article in 1997.