Snow Crab with Poutine
Known for its sweet flavour, tender texture and high meat content, Nova Scotia snow crab is tasty on its own or in traditional recipes. For a not-so-traditional spin on an old favourite, try your hand at this poutine recipe from Victoria Co-op Fisheries.
1 snow crab section (from Victoria Co-op Fisheries) per serving, thawed out in the fridge
4 servings of homemade fries
16 green asparagus
Easy Hollandaise Sauce
1 cup unsalted butter, melted
6 egg yolks
3-4 tbs. lemon juice
½ tsp. sea-salt
A pinch of dry mustard
A pinch of smoked paprika
- Start with the Hollandaise sauce and use a blender to briefly blend all ingredients (egg yolks, lemon juice, sea salt, mustard and paprika) – except the melted butter.
- With the blender running, slowly pour in the melted butter until sauce thickens. Transfer into a double boiler and keep warm.
- Cook your home-fries. They can either be deep-fried, pan fried or baked in the oven.
- Place fries on plate and cover with Hollandaise.
- Prepare the snow crab sections, to make it easier for your guests to dig into the delicious meat, by cutting right through the sides of all the legs, with a sharp pointed knife. It should look as if the legs are still intact, when you arrange the snow crab on the plate over the fries.
- Blanched asparagus and place in between the crab legs.
Makes 4 servings.
Recipe provided by: Chef Lars Willum, Victoria Cooperative Fisheries