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Snow crab: a local delicacy

22 April, 2010 ,

Originally published in the Journal de Montréal on April 21, 2007.

Although snow crab harvesting began only 40 years ago, it has now become Quebec’s most lucrative commercial fishing harvest.

Harvested in the waters of the Bas-Saint-Laurent and Côte-Nord region, 90% of these shellfish are exported to the United States and Japan. So let us also make the most of it, especially this week, since many retailers are kicking off the season with very good prices. One always buys pre-cooked crab legs.

All you have to do is to shell them and extract the meat that can be added to salads, dips or sauces. Orangish-pink on the outside and white on the inside, it is made up of soft thin strands that have a rich and slightly sweet flavour. Have a feast!

Try our Thousand Island Snow Crab Salad recipe

snow_crab_recipe1

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Cinzia Cuneo

Cinzia Cuneo, founder of SOSCuisine.com, never wanted to neglect the quality of her food. She shares her special expertise to make good food quickly and without complications!

Cinzia Cuneo

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