Smoked Alaskan King Crab Legs (For My Dog) And Cuttlefish Ceviche For Me!!!!

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leah elisheva

Master of the Pit
Original poster
Sep 19, 2013
Seacoast of New Hampshire
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Well Happy Friday Sweet Smoking Cookies!!!!!!

Today is my youngest dog’s birthday! Tabouli turns 3 today and thus requested a specific menu (I cook for my dogs 3 times a day) for he and his brothers.

And so, here’s what he, and they, ate; and what my husband and I ate as well…


And happy weekend to you all!

Cheers!!!!!!!!! – Leah

So Tabouli had wanted Alaskan King Crab for his birthday lunch, and I was able to find a frozen portion of such at a local store…

I let that thaw…

and then put it onto my mini little gas smoker – right in its shell - with hickory chips, at about 375 degrees, (just to warm it up and give it some smoky and savory flavor without anything added and without drying it out), for five minutes…

Then, with a microwaved sweet potato, I sliced a little disc for each dog (I have 3 dogs and they get fed three times a day and so this was just lunch)….

And I layered some cooked spinach greens onto the potato, and then the crabmeat…

And then a dollop of plain goat yogurt (no lactose and thus the dogs do really well with it, as do people)…

And then some chopped fresh papaya and raw cucumber - with sprinkles of my vet’s suggested supplement for home cooked diets, “Missing Link.”

Then each “canapé” went into each dog’s dish/feeding station for them to eat – the birthday boy’s dish is seen here above….

And he was quite happy!!!

Meanwhile, I made a fabulous “pepper salad” (raw colored peppers, raw red onion, capers, olive oil, tomatoes, and some apple cider vinegar)…

And added some leftover crabmeat, after having given each dog their portion, to my salad…and some cilantro that was leftover from a "ceviche" prep from today as well…

I made a “cuttlefish ceviche” where I started with raw cuttlefish…

And then sliced each piece in half….

And then put that into a glass casserole dish with some sprinkled cayenne and “Fleur de Sel” sea salt, olive oil, chopped raw elephant garlic, 2 freshly squeezed limes, chopped fresh cilantro, and a tomato….

This “cured” in the fridge for four hours…and with two little glasses chilling too, to be used to serve the ceviche. (I stirred it after the first hour and a half and then again on the 3[sup]rd[/sup]  hour)…

And after 4 hours, I removed and plated the delicacy, and topped each serving with papaya seeds – which give a lovely bite or bitter albeit pleasing “peppercorn” taste and I love them!

(I eat a huge papaya each morning and thus eat the seeds too each day, so today I saved them from my breakfast to use as a “caviar look alike” (or fun and healthful “peppery” garnish, if you will).

And it was Lovely! (Tasted like clam meat really).

The only element I wouldn't rave about, was that I'm used to eating my papaya (and thus its seeds) at room temperature, right from the counter, each morning - not chilled. I chilled today's seeds for this and didn't like them cold. Next time I'd leave those out on the counter until ready to use, but otherwise it was lovely!!!! 


A beautiful birthday party indeed, with Tabouli being happy as the "man of the hour," and all being successfully completed before 8 a.m.!!!

Thanks for being a part of our special day!!!

Cheers and happy weekend!!! - Leah

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I'll never quite understand your rather unique schedule, but you sure do things with panache!! Hope the pup has a happy birthday.
Andrew, I know, I know, my waking at 3 each day and going to bed at 7 is just BIZARRE! But I do love it!!!! Smiles. Thanks for nice birthday wishes and food comments!!! It's great to hear from you and here's to a very happy FRIDAY!!!!!!!!!!!!!! I am certain that you are making it delicious!!!

And Dirtsailor my dear, that great photo of your dog going in, is just FANTASTIC!!! I love that! So much!!!

Thank you too Flash!!! You certainly can appreciate the canine lifestyle, indeed! I'm so glad you enjoyed my pics!!!!

Here's to a sensational Friday for all!!!! The sun is out, and I'll take it!!!!!!

Cheers!!!!!!!! - Leah
NICE birthday present Leah!   Mine is july 9th  hint hint… 
Yes he does photograph well. Thats the cabin I had (back in the day)in the mountains,150 acres, 3 k of trout stream ,wild life galore,no power, no phone.He is a well fed dog but he aint getting crab!
I just blew my vodka martini out my nose! Well said my Australian friend.


Hilarious!!! All of you!!!

Mick  that WAS very funny (about your well fed dog but him NOT getting crab)! And that's such a fabulous photo - you've got beautiful kids indeed!!!!

And Brian,  you made me smile too, (birthday mention etc.), but on a totally different note, I just noticed your avatar now has a very great photo of you! (I recently saw Mboatbum add his photo instead of a picture etc.; and then I did the same thing, having been inspired by his lead there, and others, as I think it's so nice to "show face" and also allow those who you're interacting with to "connect a name to a face" so to speak. I hope more people change to such!

And JlRodriguez,  your canine is ADORABLE!!!!!!!!!!!!!!!!! 

I am always amazed on this site, by the incredible food shots, the wonderful and warm and encouraging/supportive people, and too, their pets!!!

Such very terrific and great stuff!

Happy Saturday to all!

Yesterday's "birthday child" just finished his breakfast, which was a bison burger and veggies, (medium rare or else he sends it back), and he is now dreaming of lunch!

Cheers! - Leah
Thank you dear Africanmeat!

Although based on YOUR travels, and grand roasts and such; it sounds like you've got downright fantastic access to delicacies too!

But yes, ocean fare is my first love! Happy Saturday!!!!!

Cheers! - Leah
Wow as usual you prepare the best stuff!

You should give trout a try in place of the cuttlefish.  You use it raw and you will want fresh as you can get.  I used to go to a local trout farm and get the biggest ones I could from their large pond and drive as fast as I can home to get them processed.  Sometimes I would fillet them there.  You want large trout and you want them filleted because of the bones.  You will have to feel around to make sure you get all the bones, but when it is done, wow, just wow!

I also use all types of citrus, lime, lemon, orange, and grapefruit depending what mood I am in.  The fresher the better.  Hard to do when you live where it snows, since hte citrus has to be shipped in.

Simple way is lime, lemon and orange juice, garlic & onion powder, salt pepper and fresh red onion diced, fresh garlic smashed and some Jalapeno for a bit of a kick.   Remember to take the seeds out.  I like to add cucumber too and some radish.  Serve the way you did with a shrimp or crab salad and yum!

Sorry, I didn't mean this to be a recipe swap, but when I see your food, I get all creative!

My Murphy, 60# Labradoodle, had the cuttings from a spatchcock chicken this morning.

One more thing, Happy Birthday to your youngest!  He is so cute!

Thanks so much everyone!!!!

And Mel, your trout sounds delicious! Thanks too on well wishes for my furry boy! Your Murphy must just be adorable!! (And it sounds like he gets some delicacies indeed)!

Thank you too Martin!

And Africanmeat, I am so touched that you enjoyed this! 

Cheers to all!!!!!!!!!!!! Make today delicious!!!!!!!!! Happy Sunday!!!!!!!!! - Leah is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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