All you do: Whisk shallot, lemon juice, lime juice, olive oil and cilantro together in a bowl. Seaso

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Here are two recipes using Hy-Vee s Responsible Choice Alaska crab to get you through the in-between season. One is light and fresh; the other is a hearty boil that uses of end-of-harvest sweet corn, potatoes and onions. Alaskan Crab Lettuce Wraps
Salad: 1 pound cooked crab meat, diced 1 avocado, pitted, peeled and diced 1 mango, peeled grilled sandwiches and small diced 2 stalks celery, small diced 1/4 cup small diced red bell pepper 2 green onions, chopped 8 Bibb lettuce leaves from 1 head
All you do: Whisk shallot, lemon juice, lime juice, olive oil and cilantro together in a bowl. Season to taste with salt and pepper. Set aside. Combine crab meat, avocado, mango, celery, red bell pepper grilled sandwiches and green onions in another bowl. Pour just enough dressing over the salad ingredients to lightly coat. Toss gently. Place 2 tablespoons salad onto each lettuce leaf and roll in wraps. Serve immediately. Louisiana Style Shrimp and Crab Boil
All you need: 4 gallons water 2 heads garlic, unpeeled 5 fresh bay leaves 9 oz Zatarain s dry crab boil 2 tbsp Zatarain s liquid shrimp and crab boil 2 (12 oz each) bottles Baraboo Pale Ale 2 large oranges, halved 3 large lemons, halved 1 1/2 pounds baby red potatoes, washed 1 1/2 pounds baby Yukon gold potatoes, washed 1 pound Andouille sausage, sliced on the bias every 2 inches 15 (3-inch) sections fresh sweet corn 2 large onions, sliced 2 pounds crawfish, thawed 1 pound Jonah crab claws, thawed 1 pound Alaska king crab claws, thawed 2 pounds Gulf shrimp, thawed Sea salt and fresh cracked black pepper, to taste Lemon wedges and cocktail sauce, for serving
All you do: Heat in a 10-gallon stockpot over high heat. Add garlic, bay leaves, dry crab boil, liquid crab boil, beer, oranges and lemons. Cover and bring to a boil. Add potatoes; cover and boil 10 minutes. Meanwhile, in a large skillet, cook sausage over medium heat about 5 minutes or until lightly grilled sandwiches browned. Add sausage, sweet corn and onions to stockpot; cover and boil for 5 minutes. grilled sandwiches Add crawfish, crab claws and shrimp; boil for 2 to 3 minutes or until shrimp are pink. Season to taste with salt and pepper. Transfer all ingredients to an oversize grilled sandwiches platter or large baking sheet and serve with lemon wedges and cocktail sauce, if desired.
Chef grilled sandwiches Andrew Kintigh started his culinary career at the age of 14, working at a catering company in NW Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate s degree in Culinary Arts and a Bachelor s degree grilled sandwiches in Culinary Management. With over a decade of experience, Andrew has worked at a few of Minneapolis grilled sandwiches favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative grilled sandwiches recipes grilled sandwiches to the family table.
It is Hy-Vee s intent to sell high-quality seafood that not only is safe for consumption but also is harvested or raised in a manner that provides for its long-term viability (sustainability) while minimizing damage to the environment and other sea life.