Alaska Crab Duo
Ingredients
Crab dip with cheese and artichokes
- 1/2 cup Alaska crab meat (1 leg)
- 1 cup crab meat
- 280 g Le Migneron de Charlevoix cheese, grated
- 250 g cream cheese, room temperature
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon nutmeg
- 2 green onions, sliced + a little for serving
- 1/4 cup chopped fresh parsley
- 1 can (398ml) very well drained artichoke hearts, coarsely chopped
- Salt and pepper from the mill
Creamy crab salad
- 500g shell pasta
- 2 celery stalks, thinly sliced
- 1 pint cherry tomatoes, halved
- 1 orange bell pepper, diced
- 1 green onions, sliced
- 1 cup pitted giant green olives, sliced
- 1 tablespoon curry powder
- 1 teaspoon smoked paprika tea
- 1 teaspoon ground coriander
- 1/2 cup mayonnaise
- 1/2 cup Alaska crab meat (1 leg)
- 1 cup crab meat
- Salt and pepper from the mill
Preparation
Crab dip with cheese and artichokes
- Preheat the oven to 375°F.
- In a large bowl, add the crab, half of the grated cheese, cream cheese, mayonnaise, mustard, garlic powder, nutmeg, green onions, parsley and pepper to taste. Mix well.
- Pour the mixture into a small cast-iron pan and spread well.
- Add the artichoke hearts on top and bury the cheese.
- Place in the oven and bake for 15 to 20 minutes or until the mixture bubbles.
- Remove from the oven, let stand for 5 minutes. Garnish with green onions and serve with bread and your favorite crackers!
Creamy crab salad
- In a large saucepan filled with boiling salted water, cook the pasta al dente according to the directions on the package. Pour into a colander, rinse with cold water and drain well.
- In a large saucepan filled with boiling salted water, cook the pasta al dente according to the directions on the package. Pour into a colander, rinse with cold water and drain well.
Product recommendation
