Wild Bill's Crab Dip & Luke Wholey's Crab Sushi

Looking for a new seafood recipe? Try these tasty treats by Deadliest Catch's Capt. Wild Bill and Pittsburgh's Luke Wholey.

Capt. Wild Bill's Crab Dip (as made on the ship of "Deadliest Catch")

Directions:

• Mix together equal parts of shredded crab and chopped artichoke hearts and water in a bowl.
• Add a generous amount of parmesan cheese to taste.
• Stir in some mayonnaise to make the mixture soft and supple, not soupy.
• Add in some cream cheese to give it texture.
• Bake in the oven at 375 degrees approximately 30 minutes until warm and bubbly.
• Put in a serving dish – serve with a sliced baguette.

Luke Wholey's Crab, Avocado and Cucumber Sushi

Directions:

• Place sushi rice on a sheet of Nori (dried seaweed)
• Add a piece of pink soy wrapper to the long end of the Nori
• Place the Nori and soy wrapper on a sushi mat
• Add julienned cucumber and slices of avocado and cooked king crab pieces on top of the rice
• Roll with the sushi mat & slice crosswise into bite-sized pieces
• Drizzle with eel sauce and sprinkle tempura flakes, flying fish roe and fresh scallions