Alaska Snow Crab Imperial | Alaska Seafood Marketing Institute

Ingredients

• ¼ cup panko breadcrumbs
• 1 tbsp grated Parmigiano Reggiano
• ¼ tsp Espellette pepper or another sweet, mild chili powder
• ½ tsp fennel pollen or ground fennel seed
• ¼ cup extra virgin olive oil
• ½ yellow onion, peeled and medium diced
• 2 large cloves of garlic, peeled and thinly sliced
• ½ red bell pepper, deseeded and medium diced
• kosher salt
• freshly ground black pepper
• ¼ tsp ground cayenne pepper
• 1 tbsp Pernod
• 2 ½ tbsp lemon juice
• ¼ cup fresh picked dill sprigs, tightly packed and coarsely chopped plus few more sprigs for garnish¼ cup tightly packed Italian parsley leaves, washed, dried and coarsely chopped
• Crab meat from one section of Alaska Snow Crab, approximately 6 oz of picked crab meat
• 1 cup Béchamel (recipe follows)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup whole milk
• ½ tbsp kosher salt
• Heaping ¼ tsp freshly ground black pepper
• Heaping ¼ tsp freshly ground nutmeg