Crab Salad In Pita Pockets


It’s fresh Dungeness Crab season here in the Pacific Northwest. Whole, fresh cooked crab is on sale in all of the local grocery stores.

I picked up a monster sized crab at the store for 5.99 a pound! He weighed in at 1.75 pounds and once cleaned I got a little over a pound of yummy sweet crab meat.


The perfect amount needed for this light and refreshing crab salad recipe. I came across this recipe in Eating Well magazine many years ago (issue from 1992) and once I tried it I knew that it was a keeper.

I haven’t made this recipe in quite a while. Mainly because I put the recipe in such a safe place that I could not remember where it was! Anyone else have this problem?

This happens to me more often than not. I have put so many things in a safe place that by the time I find them again it’s like getting something brand new! Hahaha


Anyway, Here goes. Hope you enjoy!

Crab Salad In Pita Pockets:

  • 2 tablespoons red wine vinegar
  • 4 teaspoons olive oil
  • 2 teaspoons fresh lime juice
  • 3/4 pound frosh lump crab meat, excess liquid squeezed out
  • 3/4 cup finely chopped celery heart with leaves
  • 1/4 cup minced red onion
  • 2 teaspoons minced jalapeno pepper
  • 1 teaspoon minced, peeled fresh ginger
  • salt and freshly ground black pepper to taste
  • lettuce leaves, rinsed and dried
  • 2- 8 inch pita breads, cut in half crosswise

In a medium bowl, whisk together vinegar, oil and fresh lime juice. Add crabmeat, celery, onion, jalapeno and ginger. Toss well. Season to taste with salt and pepper.

To assemble sandwiches: Line pita halves with lettuce and fill with crab salad.

Serves 4

                             Recipe from Eating Well magazine July/August 1992





Spice Rubbed Roasted Salmon With Pear And Arugula Salad


img_20171101_204632656One of the benefits of living in the pacific northwest is the availability of fresh salmon. Salmon is probably one of my favorite types of fish. It is so versatile, with it’s rich meaty texture, it can be prepared so many different ways.

Rubbed with spices and roasted or grilled is one of the easiest and tastiest ways to cook this pink beauty. Cook up a whole side with the skin on. When the salmon is done, you can lift it right off of the skin with a spatula. This will also help keep the salmon moist when roasting in the oven or cooking on the grill.


Salmon cooks quickly (about 12 minutes depending on thickness), so be sure to not overcook it.

I served up this spicy salmon with a cool, crisp pear and arugula salad and garlic mashed potatoes. Yum!

Spice Rubbed Roasted Salmon:

  • 1-1/2 pounds wild sockeye salmon
  • olive oil
  • fresh lemon wedges

Spice Rub:

  • 1 tablespoon brown sugar
  • 1 teaspoon granulated garlic
  • 1/4 teaspoon ground corriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground chipotle powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.

Line a sheet pan with foil. Place salmon, skin side down, onto the foil lined sheet pan. Rub salmon with a bit of olive oil and a squeeze of fresh lemon juice.

In a bowl thoroughly combine spice rub ingredients. Rub spice mixture evenly over the top of the salmon.


Place salmon on the middle rack of a 400 degree preheated oven. Roast salmon until just cooked through. (Do not overcook) Salmon will cook in about 12 minutes depending on the thickness. Once it is done place under the broiler to brown the top nicely. About 2 minutes.

Serve with Pear and Arugula Salad (recipe in previous post) and garlic mashed potatoes or rice pilaf.



Wine pairings: Oregon Pinot Noir, Riesling, Pinot Gris, Unoaked Chardonnay, Dry Rose’

Orange Teriyaki Glazed Salmon


Living here in the pacific northwest, salmon and steelhead are a big deal. And for good reason, they are delicious!

My brother caught this one that I am cooking up. He catches a few every year and always shares some. Yes!

There is nothing like fresh caught fish, especially when someone else catches and cleans it for you! Can’t wait till he goes crabbing!

I usually cook it up on the grill but moved recently and got rid of the old grill. Since I have not yet purchased a small tabletop grill to fit on my little apartment patio, I decided to cook this one in the oven. I could have used an indoor grill or grill pan but it just is not quite the same.

As well as being delicious, salmon is also very simple to cook. The main key to a moist and delicious salmon is to not overcook it. Salmon cooks very quickly, about 4-6 minutes per 1/2 inch of thickness. It is done when it flakes easily with a fork or you can check for doneness with a thermometer. 145 degrees in the thickest part of the fillet.

Salmon does not really require a lot of seasoning either, the simpler the better. I just used a little olive oil, garlic, salt and pepper and then finished it with an orange teriyaki glaze, and voila!

Hope you enjoy!


Orange Teriyaki Glazed Salmon:

  • 4-6 ounce salmon fillets, skin on
  • olive oil, about 1 teaspoon
  • 1 clove fresh garlic minced
  • salt and pepper, to taste

For the glaze:

  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup soy sauce or tamari
  • 4 tablespoons brown sugar
  • 1 teaspoon sesame oil
  •  1 tablespoon cornstarch
  • 1/4 cup water
  • toasted sesame seeds, for garnish

Preheat oven to 425 degrees. Line a sheet pan with foil and then place salmon fillets skin side down on foil. Pat each fillet dry with paper towel and then rub each fillet with a little olive oil and garlic and then sprinkle with salt and pepper. Let sit at room temperature for about 20 minutes before cooking.

Meanwhile make the glaze for the salmon. In a sauce pan mix together all sauce ingredients, except corn starch, water and sesame seeds. bring to a boil and then whisk together cornstarch and water, add to sauce whisking it in. bring back to a boil then lower heat and simmer until thickened.(until sauce coats the back of a spoon).

Place pan of salmon fillets on the middle rack of a 425 degree oven and roast until done. About 4-6 minutes per 1/2 inch of thickness. pour some of the glaze over salmon and place back in the oven for 1 minute more. Serve with steamed rice and garnish with toasted sesame seeds.

I like to put some of the glaze on my rice as well. Yum!