RECIPES FOR RED KING CRAB, HALIBUT, & SALMON
$13.95 EACH BOOK


How many ways different ways can you cook your delicious
Alaskan
Shrimp, Crab, Halibut and Salmon?

Celia Nibeck's recipe-filled cook books provide you with
200+ recipes that will help you
create
variety in your daily meals. These recipes will come into great use whether you're
preparing a healthy dinner for the family, or a scrumptious meal for your guests!!!
Below are a few select recipes from her books!!!

RED KING CRAB
HALIBUT
SALMON
Copyright 2007 Aleutian Fresh Seafood, LLC.  All rights Reserved.
HALIBUT FILLETS AU GRATIN
1 lb, halibut fillets
2 tbsp. Fine cracker crumbs
1 cup canned tomatoes with liquid juices
1 tbsp. Onion, chopped
¼ tsp. Salt
Freshly ground pepper
1 tbsp. Butter
¼ cup cheddar cheese, shredded

Sprinkle lightly greased baking dish with cracker crumbs. Arrange halibut on dish. Combine tomatoes, onion,
salt and pepper and pour over fillets. Dot with butter. Bake at 375 degrees for 20 minutes. Sprinkle with
cheese and return to oven until cheese melts. Serves four.
HALIBUT FILLETS AU GRATIN
1 lb, halibut fillets
2 tbsp. Fine cracker crumbs
1 cup canned tomatoes with liquid juices
1 tbsp. Onion, chopped
¼ tsp. Salt
Freshly ground pepper
1 tbsp. Butter
¼ cup cheddar cheese, shredded

Sprinkle lightly greased baking dish with cracker crumbs. Arrange halibut on dish. Combine tomatoes, onion,
salt and pepper and pour over fillets. Dot with butter. Bake at 375 degrees for 20 minutes. Sprinkle with
cheese and return to oven until cheese melts. Serves four.
RECIPES FROM CECILIA NIBECK'S SALMON RECIPE BOOK
SALMON POTATOE CHEESE SOUP
1 pound salmon, cooked and broken into chinks
2 cups onion, sliced
1 ¼ cup of celery
¼ cup butter
4 medium potatoes, diced
1 cup of chicken broth
3 cups milk
1 cup cream
2 cups sharp cheddar cheese, grated
1 teaspoon thyme
1 tablespoon Worcestershire sauce
2 tablespoons fresh parsley, minced
Salt and pepper to taste



Sauté onion and celery in butter till tender. Add potatoes and chicken broth; cook until potatoes are
tender, about 20 minutes. Add milk, cream, cheese thyme, Worcestershire sauce and salmon. Season with
salt and pepper. Cook, stirring until salmon is hot and cheese is melted. Garnish with minced parsley. Serves
six.
SALMON POT PIE

3 tablespoons onion, chopped
4 tablespoons butter or margarine
¼ cup flour
2 cups milk
¼ teaspoon salt
1/8 teaspoon pepper
1 can (15 1/2 ounces) salmon, broken into chunks
1 cup diced cooked carrots
1 cup frozen peas
½ cup grated cheese
Biscuit dough for topping



Sauté onions in melted butter until tender. Add flour and blend. Slowly add milk, stirring occasionally.
Cook until thickened. Season with salt and pepper. Add salmon chunks, carrots, uncooked peas, and
grated cheese. Pour into casserole. Top with rolled biscuit dough. Bake in oven (425 degrees) for 20
minutes, until biscuits are brown and mixture is bubbly. Serves four to six.

SEAFOOD (HALIBUT) CHOWDER
1 lb. Halibut fillets, cut into 1-inch cubes
2 slices of bacon, chopped
½ cup onion, chopped
2 cups of water
1 cup potato, diced
2 cups milk
1 tsp. Salt
Dash of pepper



Fry bacon until crispy. Add onion and cook until tender. Add water and potatoes and simmer for 10 minutes,
or until potatoes are tender. Add halibut and simmer halibut is tender. Add milk and seasonings. Heat
thoroughly and serve immediately. Serves six.
DEEP FRIED CRAB PUFFS
2 cups crab meat, flanked
½ cup chicken broth
½ cup heavy cream
¼ cup mushrooms, minced
2 ½ tablespoons butter
3 table spoons flour
½ teaspoon salt
1/8 teaspoon white pepper
½ teaspoon tarragon
2 tablespoons parsley, minced
2 cups oil for deep frying

Combine broth and cream. Heat to scalding and keep hot. Sauté mushrooms in butter, and then add flour.
Add broth and whisk until sauce thickens. Cook three minutes. Remove from heat stir in salt, pepper,
tarragon, parsley, and crab. Spread mixture on a platter and cool. Cover and refrigerate for one hour.
Shape crab mixture into small balls. Deep fry until golden brown. Drain on paper towel. Serves four.

CRAB AND CHEDDAR QUICHE
1 ½ cups crab meat
9 inch pastry shell
1 egg white
1 cup cheddar cheese, grated
2 green onions, chopped
2 tablespoons parsley, chopped
3 eggs, beaten
1 cup of half and half creamer
2 tablespoons sherry
½ tablespoons sherry
½ tablespoon lemon rind, grated
½ teaspoon salt
¼ teaspoon pepper
Pinch of cayenne
Paprika for garnish

Brush pastry shell with egg white. Sprinkle shell with cheese, crab, onion, and parsley in layers. Mix eggs,
cream, sherry, lemon, cayenne, salt and pepper. Pour into shell. Sprinkle with paprika. Bake at 325 degrees
for 45 minutes until center is done. Serves four.

CRAB AND CHEDDAR QUICHE
1 ½ cups crab meat
9 inch pastry shell
1 egg white
1 cup cheddar cheese, grated
2 green onions, chopped
2 tablespoons parsley, chopped
3 eggs, beaten
1 cup of half and half creamer
2 tablespoons sherry
½ tablespoons sherry
½ tablespoon lemon rind, grated
½ teaspoon salt
¼ teaspoon pepper
Pinch of cayenne
Paprika for garnish

Brush pastry shell with egg white. Sprinkle shell with cheese, crab, onion, and parsley in layers. Mix eggs,
cream, sherry, lemon, cayenne, salt and pepper. Pour into shell. Sprinkle with paprika. Bake at 325 degrees
for 45 minutes until center is done. Serves four.
RECIPES FROM CECILIA NIBECK'S ALASKA SHRIMP & CRAB RECIPE BOOK
RECIPES FROM CECILIA NIBECK'S HALIBUT RECIPE BOOK