Originally published in the Journal de Montréal on April 14, 2012.
Here we go again!
The 2012 snow crab fishing season has begun and will end on June 20th. Fisheries and Oceans Canada has confirmed a 15% quota increase in the area of the Lower St. Lawrence and a large part of the Gaspé peninsula. Some retailers are selling it at a good price this week.
Highly prized by chefs, this local delicacy is nevertheless very easy to prepare at home, because the crab legs you buy will be pre-cooked. All you have to do is shell them to take out the meat and add it to salads, dips or sauces. Pinkish-orange on the outside and white on the inside, it is made up of soft, thin strands that have a delicate, sweet taste.
Snow crab is as nutritious as it is tasty: It is low in saturated fats, contains valuable omega-3 and is an excellent source of vitamin B12 and minerals.
So treat yourself this week to pasta with crab, a delicious combination that looks like a fancy restaurant dish!
Try our recipe for Spaghetti with Snow Crab.