Alaskan crab trio

  • Preparation 1 h 30
  • Refrigeration 30 min
  • Cooking 30 min
  • Servings 6 to 8
  • Freezing I do not suggest

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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

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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.