Alaskan crab trio

• 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

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.