Holiday Recipes

Crisp coconut-crusted wild Gulf shrimp with smoky chipotle mayo are sweet, savory and made for dipping.

Wild Pacific halibut seared and topped with a bright pomegranate and herb salsa.

Sweet corn and wild Gulf shrimp make this creamy Cajun bisque rich, cozy and full of flavor.

Baked wild salmon under a warm blueberry, thyme and balsamic compote.

Snow crab meat spooned over tomato-basil bruschetta on toasted baguette.

Wild smoked salmon and Boursin on crackers with a drizzle of hot honey.

Wild king salmon baked under a brown sugar and soy glaze with pomegranate.

Seared Weathervane scallops topped with a homemade bacon jam.

Tandoori-spiced Dungeness crab cakes with mango salsa and chipotle mayo.

Lemony wild Pacific halibut makes this cool, creamy dip an unexpected holiday favorite.

Wild Dungeness crab, brie and cranberry baked into crisp phyllo cups.

Wild Dungeness crab cheeseballs rolled in Doritos, shaped like pumpkins.

Weathervane scallops seared in butter with crumbled bacon, parsley and lemon.

Sweet wild Oregon bay shrimp make Mama B’s simple, creamy dip a family favorite.

Wild Dungeness crab and brie wrapped in phyllo and baked until golden.

Golden Weathervane scallops with a silky shallot and white wine beurre blanc.

Wild Dungeness crab and cream cheese baked into twelve stuffed mushroom caps.

Dungeness crab on a toasted muffin under a poached egg and warm hollandaise.

Wild Alaska spot prawns sauteed in garlic butter with sherry and a little heat.

Warm Dungeness crab and artichoke dip, baked bubbling and served with crusty bread.

A Besecker family favorite: wild Pacific halibut baked under a creamy Parmesan and green onion topping.