Crab in a pear

  • Preparation 45 min
  • Refrigeration 15 min
  • Cooking 10 min
  • Servings 4 to 8
  • Freezing I do not suggest



  • 4 ripe but firm pears
  • 1 cup light cream cheese
  • 1 cup (227g) crab flesh
  • 3/4 cup (230 g) cooked Matane shrimps
  • 1/4 cup fresh chives, finely chopped
  • 1/4 cup white wine
  • Green salad mix
  • Salt and ground pepper



  • Remove cream cheese from fridge, put in a bowl and let cool down for 15 minutes.
  • Cut pears in half lengthwise equally then remove hearts and seeds. With a spoon, slightly dig the inside in order to create a bowl. Finely chop the removed pear flesh and add to the cream cheese, maximum 1/4 cup. Set pears aside.
  • In a pan at medium heat, add the crab flesh and cook for about 2-3 minutes until all liquid is gone. Crab in can or frozen tend to be juicy!
  • Add the white wine and continue cooking until wine is reduced, about 3-2 minutes. Season with salt and pepper. Remove from heat and let cool down for 10 minutes.
  • Add the crab, shrimps and chives with the cream cheese and mix well. Taste and rectify seasoning if necessary.
  • Split the mix in the pears and reserve in fridge for 15-20 minutes. Serve on a nice green salad!