Puget Sound Foods
Creators of Northwest Sauces, Condiments, Sauces, Seasonings, Spice Blends, Rubs & Grilling Planks.
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Puget Sound Foods Recipes


CRAB DIP WITH ZESTY HORSERADISH SAUCE
8 Oz. Cream cheese
1 7-Oz. Can of crabmeat
1 Tbsp. Milk
2 Tbsp. Finely Chopped onion
1/4 Tsp. Salt & pepper
1/3 - 1/2 Cup Pike Pier Market Naturals Horseradish Sauce or Captain Toady's Hardy Horseradish Sauce

Soften cream cheese. Blend all ingredients in mixing bowl. Place in small buttered baking dish. Sprinkle 1/3 Cup sliced almonds on top. Bake at 375º for 12 - 15 minutes. Do not over bake. Number of Servings: 8


HORSERADISH ICED SALMON
2 pound salmon fillet, boned and skinned
1 cup mayonnaise
1 cup parmesan cheese
1 medium onion, minced
4 oz. (half cup)
Pike Pier Market Naturals Horseradish Sauce or Captain Toady's Hardy Horseradish Sauce

Preheat oven to 350. Line cookie sheet with foil. Spread salmon fillet, whole, on foil. Mix mayonnaise, parmesan, onion and horseradish together in a small bowl. Frost top side of salmon. Bake for 30-35 minutes until fish flakes easily. If desired, you can place under broiler for a few minutes to brown frosting. Number of Servings: 4-6



SALMON PATTIES WITH ULTIMATE TARTAR SAUCE
1 (15 1/2 oz.) can salmon, drained and flaked
1 c. cold mashed potatoes
1 egg
1 med.-size onion, chopped fine (about 1/2 c.)
1/2 c. dry bread crumbs
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. vegetable oil
Gourmet Naturals Ultimate Tartar Sauce, Captain Toady's Tasty Tartar Sauces or Pike Pier Market Naturals Tartar Sauce

In medium-size bowl mix salmon, potatoes, egg, onion, 1/4 cup bread crumbs, salt and pepper. Shape mixture into 4 patties. Coat with remaining 1/4 cup bread crumbs.

Heat oil in large heavy skillet. Add patties and cook over medium heat, turning once, 10 minutes or until heated through and golden brown. Serve with Toady's Tartar Sauce. Makes 4 servings.


FRIED TROUT WITH ULTIMATE TARTAR SAUCE
10-12 boneless trout fillets
2-3 cups of seasoned seafood flour
1 1/2 cups of milk
1 tablespoon of garlic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 cups of sunflower oil
Gourmet Naturals Ultimate Tartar Sauce, Captain Toady's Tasty Tartar Sauces or Pike Pier Market Naturals Tartar Sauce

Heat oil in deep fryer or large, deep heavy pan until very hot (375-400); combine seasoned flour with garlic powder, onion powder and pepper; set aside; soak fish in milk for about 10-15 minutes; coat fish with seasoned flour, shaking off excess; Fry in oil for about 5-10 minutes (depending on the thickness o the fish)until golden brown; drain on paper towels and serve with Tartar Sauce.


CLASSIC CRAB COCKTAIL
1 (8 oz.) block of cream cheese
6 to 8 oz. crab meat
1 jar of Captain Toady's Cocktail Sauces or Pike Pier Market Naturals Cocktail Sauce
Rice crackers

Place cheese on bed of lettuce. Place crab meat on top and sides of cream cheese. Pour Cocktail Sauce over crab and cheese making sure to keep outline of cream cheese block.

Serve with rice crackers.


ZESTY SHRIMP AND CRAB COCKTAIL
1 can med. to lg. shrimp, cleaned
1 can crab, cleaned
1 jar
Captain Toady's Cocktail Sauces or Pike Pier Market Naturals Cocktail Sauce
1 tbsp. Lemon juice
1 tbsp. Pike Pier Market Naturals Horseradish Sauce or Captain Toady's Hardy Horseradish Sauce
1 tbsp. Worcestershire sauce

Mix Classic Cocktail Sauce, lemon juice, Zesty Horseradish Sauce, and Worcestershire sauce, add shrimp and crab. Refrigerate overnight before serving. Very spicy.


CRAB DIP & CLASSIC COCKTAIL SAUCE
1 can crab meat
2 (8 oz.) cream cheese (box)
1 jar
Pike Pier Market Naturals Cocktail Sauce, Captain Toady's Cocktail Sauces or Pike Pier Market Naturals Wasabi Cocktail Sauce
Crackers, Triscuits preferred

Drain crab meat. Let cream cheese get soft. Mix with cream cheese. Roll into a ball. Pour Cocktail Sauce over ball. Serve with crackers. Excellent!


 
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