In-Flight Catering Menu for Seattle’s 12th Man


The Seattle Seahawks are trying for a repeat win of the Big Game this Sunday. If you are going to the game, Seattle has some great food. So, why not bring the taste of Seattle with you to the game for your passengers enjoy? Below is a sample menu, complete with recipes, inspired by the flavors of Seattle.

Seattle’s 12th Man In-Flight Menu


  • Deviled Crab Footballs – A remake of your favorite deviled crab
  • Pancetta-Wrapped Salmon Bites – Pieces of salmon wrapped in pancetta, served with lemon aioli
  • Dungeness Crab Cakes – A classic northwestern crabcake


  • Black Bean & Applewood Bacon Soup – Simmered black beans with spices, topped with Applewood bacon lardon


  • Blackened Salmon Chop Salad – Green beans, peaches, Walla Walla onions and pecans, served with Champagne vinaigrette


  • S’pacific Salmon BLT – Grilled Alaskan sockeye salmon with Applewood-smoked bacon, lettuce and tomato, topped with Dijon mayo on a kaiser roll bun


  • Bacon-Wrapped Coffee Filet Mignon – Filet of beef seasoned with roasted coffee, wrapped in bacon, served with garlic whip and peppered demi


  • Sweet Washington Apple Crisp – Sweet Washington apples baked with an oat topping, served with caramel sauce

Seattle’s 12th Man In-Flight Catering Recipes

Deviled Crab Footballs

  • 2 pounds (900 g) Dungeness crab meat
  • 2 cups (480 g) cracker crumbs
  • 1 cup (240 g) celery, finely diced
  • ¾ cup (180 g) onion, chopped
  • 1 ½ sticks melted butter
  • ¾ cup (180 mL) cream or whole milk
  • 1 ½ teaspoon (7.5 g) dry mustard
  • ½ teaspoon (2.5 g) salt
  • Dash of cayenne pepper
  • 2 tablespoons (30 g) chopped parsley
  • 1 tablespoon (15 g) chopped green pepper
  • Dash of hot pepper sauce


  • Preheat oven to 350 F (177 C). Rinse crabmeat in cold water, then drain. In a bowl, mix in cracker crumbs, celery and onion. Mix in melted butter and cream.
  • Season with mustard, salt, cayenne, parsley, green pepper and hot sauce. Mix thoroughly, form into footballs and bake in covered casserole dish for about 30 minutes.

Pancetta-Wrapped Salmon Bites


  • ¼ cup (60 mL) extra-virgin olive oil, plus 2 tablespoons (30 mL)
  • 2 tablespoons (30 mL) red wine vinegar
  • 2 cloves garlic, minced
  • ¼ cup (60 g) cilantro, chopped
  • 1 green onion, sliced very thin
  • ½ teaspoon (2.5 g) kosher salt
  • ½ teaspoon (2.5 g) freshly-cracked pepper
  • 1 pound (450 g) salmon, skin-off and cubed
  • 4 ounces (28 g) pancetta


  • In a small bowl, lightly mix ¼ cup (60 mL) olive oil, vinegar, garlic, cilantro, onion, salt and half of the pepper; set aside. Heat grill to medium-high.
  • To make skewers, slice skin from salmon and discard. Mix 2 tablespoons (30 mL) olive oil with remaining pepper and rub both sides of salmon. Cut into even cubes about 1 inch (2.5 cm) in size. Unroll each pancetta circle (use two for each cube of salmon) wrap one around four sides, then a second to cover remaining sides. Secure pancetta with a toothpick. Continue until each piece of salmon has been wrapped.
  • Put olive oil on paper towl and wipe grilling basket before placing salmon inside. Place basket on grill and cook covered about 2 minutes before turning once. Cook for 2 more minutes until salmon is cooked through.
  • Drizzle cilantro sauce over salmon and serve remaining quantity for additional dipping.

Dungeness Crab Cakes


  • 5 ounces (150 g) of Dungeness crab meat
  • 1 cup (240 g) panko breadcrumbs
  • ¼ cup (60 g) red bell peppers, finely chopped
  • 2 tablespoons (30 g) Italian parsley, chopped
  • Pinch of celery salt
  • Dash of Tabasco
  • Pinch of ground black pepper
  • Pinch of kosher salt
  • ¼ cup (60 mL) heavy cream
  • 1 tablespoon (15 mL) dry sherry
  • 1 tablespoon (15 g) shallots, chopped
  • ½ teaspoon (2.5 g) paprika
  • 2 cups (480 mL) canola oil


  • In a bowl, mix breadcrumbs, eppers, parsley, celery salt, Tabasco, black pepper, salt, egg, heavy cream, dry sherry, shallots and paprika.
  • Mix in crabmeat, form into patties and refrigerate for one hour.
  • Heat oil in a medium-sized skillet, add crab cakes and sear both sides until golden-brown.

Black Bean & Applewood Bacon Soup


  • ½ pound (225 g) Applewood bacon
  • 1 clove garlic, minced
  • 1 large carrot
  • 1 large onion
  • 1 stalk celery
  • ⅓ cup (80 mL) water
  • 1 cube beef bouillon
  • 1 cup (240 g) canned diced tomatoes
  • 4 cups (960 g) canned black beans, rinsed and drained
  • 1 teaspoon (5 g) ground cumin
  • Salt, to taste
  • 2 teaspoons (10 g) sour cream, for topping (optional)
  • 1 tablespoon and 1 teaspoon (20 g) shredded cheddar cheese (optional)
  • Hot pepper sauce, to taste (optional)


  • Fry Applewood bacon in a skillet over medium-high heat until crisp, turn occasionally until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, crumble and set aside. Reserve 1 tablespoon (15 mL) of bacon drippings.
  • Roughly chop carrots, onion and celery, and transfer to a food processor. Pulse vegetables until finely chopped.
  • In a bowl, combine reserved bacon drippings, chopped vegetables, garlic, water, bouillon cubes and ½ cup (120 g) diced tomatoes with their juice. Cook until vegetables soften.
  • Pour vegetbale mix into saucepan and add 2 cups (480 g) of rinsed and drained black beans.
  • Season with cumin and salt. Bring mixture to a boil, then reduce to low heat. Simmer for 15 minutes.
  • Use an immersion blender to puree the hot mixture. (Puree in a food processor or standard blender, if you don’t have one.)
  • Stir in remaining diced tomatoes and black beans. Taste and adjust seasonings. Add water if consistency is too thick.
  • Bring soup to a simmer and heat for 5 minutes.
  • Serve in bowls, top with sour cream, shredded cheese, crumbled bacon and hot pepper sauce, as desired. Garnish with fresh herbs, if desired.

Blackened Salmon Chop Salad


  • 2 tablespoons (30 g) Cajun seasoning
  • 7 tablespoons (105 mL) butter, in two parts
  • 1 pound (450 g) wild-caught salmon filet
  • 2 large romaine hearts
  • 1 small handful of green beans
  • 8 ounces (225 g) peaches, sliced
  • 8 ounces (225 g) pecans
  • 8 ounces (225 g) Walla Walla onion
  • 8 ounces (225 mL) Champagne Vinaigrette


  • Melt 3 tablespoons (45 mL) of butter in a shallow bowl. Pat salmon dry. Dip each piece in butter on all sides, then into a bowl of spices, coating all of the fish surface.
  • Put remaining 4 tablespoons (60 mL) of butter into a heavy skillet (cast-iron is best) and turn heat on medium-high.
  • As soon as the butter melts, place filets in it with nice-side down. Pour remaining butter from shallow dish over the top. Let fish sizzle in butter until almost cooked through. Adjust heat so butter does not burn. Salmon should be done in 3 minutes.
  • Carefully turn with spatula and cook skin-side down for another minute. Once salmon has cooled, serve over chopped romaine hearts along with peaches, Walla Walla onions, green beans and pecans.

S’pacific Salmon BLT


  • 1 – 6 ounce (170 g) grilled Alaskan salmon filet, seasoned with salt and pepper
  • 2 pieces crisp Applewood bacon
  • 1 large piece of iceberg lettuce
  • 2 slices beefsteak tomato
  • 1 tablespoon (15 g) Dijon mayo
  • 1 kaiser roll


  • Toast kaiser roll, then add grilled salmon.
  • Top with bacon, lettuce and tomato.
  • Generously spread Dijon mayo on top bun. Serve with fresh chips.

Bacon-Wrapped Coffee Filet Mignon

Ingredients – Filet Mignon

  • 1 filet beef steak, 8 to 10 ounces (225 to 285 g), 2 inches (5 centimeters) thick
  • 1 piece thin bacon
  • 1 teaspoon (5 g) freshly-ground hazelnut coffee
  • 1 tablespoon (15 g) butter, more if needed
  • 1 tablespoon (15 mL) olive oil

Ingredients – Peppered Demi

  • 1 teaspoon (5 g) clarified butter
  • 2 tablespoons (30 g) shallots, finely diced
  • 2 teaspoons (10 g) peppercorns
  • 6 ounces (170 mL) demi-glace
  • 3 tablespoons (45 mL) heavy whipping cream

Directions – Filet Mignon

  • Preheat the oven to 450 F (232 C).
  • Generously salt and pepper both sides of steak. Sprinkle steak with coffee. Wrap steak with bacon and secure with a toothpick.
  • Heat an ovenproof skillet over medium-high heat. Add butter and olive oil. When melted, add steak to skillet and sear for about 1 minute per side.
  • Remove skillet from stovetop, then place into oven to finish cooking. Cook until medium-rare, 7 to 10 minutes. Remove from oven and let steak rest for 5 minutes before serving.

Directions – Peppered Demi

  • Heat shallots in butter in a saucepan. Cook until soft, then add peppercorns and cook for 1 minute to infuse flavor
  • Stir in demi-glace. Season to taste with black pepper. Finish sauce with heavy whipping cream.

Sweet Washington Apple Crisp

Ingredients – Apple Crisp

  • 2 ½ pounds (1130 g) medium local Washington apples (5 or 6), peeled, cored and sliced ¼ inch (6 mm)
  • 2 to 3 tablespoons (30 to 45 g) granulated sugar
  • ¾ teaspoon (4 g) ground cinnamon
  • ¼ teaspoon (1 g) fine salt
  • ½ cup (120 g) packed light brown sugar
  • ½ cup (120 g) uncooked rolled oats
  • ⅓ cup (80 g) all-purpose flour
  • ½ stick unsalted butter, cut into small pieces, plus additional for dish

Ingredients – Caramel

  • 1 cup (240 g) granulated sugar
  • 1 tablespoon (15 mL) water
  • ½ stick unsalted butter
  • ½ cup (120 mL) heavy cream
  • ½ teaspoon (2.5 g) kosher salt

Directions – Apple Crisp

  • Heat oven to 350 F (177 C) and arrange a rack in the middle. Lightly coat an 8×8 inch (20×20 cm) baking dish with butter.
  • Combine apples, granulated sugar, cinnamon and ¼ teaspoon (1 g) of salt in a large bowl. Toss to coast apples, then place mixture in the prepared baking dish and set aside.
  • Using the same bowl, mix brown sugar, oats, flour and remaining salt. Using your fingertips, blend butter until small clumps form and butter is mixed in well, about 2 minutes.
  • Sprinkle oat mixture evenly over apples, bake until it is crispy and apples are tender, about 50 to 60 minutes. Let cool on a rack for 30 minutes before serving.

Directions – Caramel Sauce

  • Stir sugar and 1 tablespoon of water in a small saucepan over medium-high heat. Let boil for 3 minutes or until it turns amber in color.
  • Immediately add butter and stir. Remove from heat and mix in cream and salt.
  • Serve immediately or cool to room temperature, cover and refrigerate.


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