“Little Wolf’s Kitchen”

“Little Wolf’s” extraordinary cuisine is being presented worldwide!

Celebrity and Michelin Star chefs such as Aktar Islam (BBC’s Great British Menu), Giorgio Locatelli (BBC’s Italy Unpacked) and Tommasco Lacanfora (Francis Ford Coppola) have been featured within these formats!

“Little Wolf’s” kitchen is a fusion of multicultural and indigenous culinary influences. Having gained cooking experience travelling around the world, mainly in the North and South Pacific, as well as in the Indian Ocean and having been tutored working as a cook in a three-star Michelin kitchen, Philip von der Burg has integrated a solid, fundamental work atmosphere. “Little Wolf’s” kitchen is serving fresh local seafood specialties from the Pacific Coast and traditional indigenous food combined with the finest international recipes. The menu features a broad selection of items: delicious starters and main courses, a variety of amazing local seafood, from cod, shrimps, fresh scallops, lobster and halibut to a choice of fresh salmon courses, famous Alaskan king crab, as well as freshly caught local Dungeness crab, exquisite seafood bouillabaisse, western-style charcoal barbecues, delicious hand-cut steaks, ribs, roasted lamb, lamb chops and a variety of poultry dishes, “Little Wolf’s” famous turkey dinner, as well as sumptuous homemade desserts and a variety of ice cream with traditional Canadian Maple Syrup and locally harvested giant wild berries.

Crab fishing in giant waves and stormy winds is known to be one of the most dangerous jobs in the world! This famous meal belongs to the best that the ocean has to offer – a feast for the eye and palate, easy to prepare and a truly beloved feature on the menu of Little Wolf’s kitchen.


Serves: 4   |   Preparation: 40 mins   |   Cooking time: 20 mins

  • 8 lbs of live king crab
  • 1 Bannock bread
  • 250g butter
  • 6 cloves of garlic

1. Fill the crab cooking stockpot (40 quarts) with crystal-clear, ice-cold water, making sure that the king crab is going to be completely immersed.

2.Peel the garlic cloves. Thinly slice half of the cloves and chop the rest.

3. Heat and melt 250g of butter in a small cooking pot. When the bubbling, hot butter has drawn to a fluid condition, turn-off the flame and blend in the mix of fresh, sliced and chopped garlic cloves to finish the dipping sauce.

4. Slide a sheet of Bannock into the oven and carefully bake it at 350 degrees for 20 minutes until the crust of the freshly made bread turns golden-brown and glazy.

5. Heat the stockpot until the water is boiling (approx. 30 minutes). Carefully place the king crab in the stockpot and cook for seven minutes. You will know when the crab is ready as the foaming steam, whistling out of the cooker, will have a scent of tasty, tender crab meat and the foggy ocean and the colour of the shell changed to a beautiful orange-red.