Alaskan crab trio

Name: Alaskan crab trio
Prep time: 1 h 30 min
Cook time: 30 min
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1/2 cup Alaska crab meat (1 leg); 1 cup crab meat; 280g Le Migneron de Charlevoix cheese, grated; 250g 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; 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 1 h 30
Refrigeration 30 min
Cooking 30 min
Servings 6 to 8
Freezing I do not suggest

LONG LIVE THE ALASKA CRAB !!! Why is it so good? In this recipe, I concocted a crab and artichoke dip along with a creamy crab salad. Thanks to Odessa for your legendary products!

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Ingredients for the dip

1/2 cup Alaska crab meat (1 leg)
1 cup crab meat
280g Le Migneron de Charlevoix cheese, grated
250g 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

Ingredients for the 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

DIP :

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!

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 salad bowl, add all the ingredients for the pasta salad then season with salt and pepper. Mix and set aside in the fridge for 30 minutes.

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Our sommeliers suggest

Domaine Geschickt Grand Cru Kaefferkopf 2017

Alsace, France

Produced by the Honorable Frederic Geschickt, it takes a big wine for the Crab of Alaska and the Geschickt estate will be able to answer the call! Composed of Gewurztraminer at 60 %, 30 %riesling and Pinot Gris at 10 %, this wine with extraordinary finesse, with crunchy minerality and remarkable salinity, will be able to arrest perfectly with the dish. Expressive, long, and sexy, it's a bomb of freshness and elegance. A must! And yes, you will impress yourself! See the product

Krill, 4.5%

Microbrasserie Tadoussac

Gose at Sumac and Dulce, this tangy and saline beer will remind you of the iodized notes of the crab thanks to the addition of algae to the recipe. The sumac will add slightly fruity and tangy notes that can recall the aromas of a red wine vinegar. A tadoussac beer for a crustacean on the north coast! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!