Recipe Spotlight: Hy-Vee’s Alaskan Snow Crab adds Elegance, Protein to a Fall Favorite

Whether you’re looking for an upscale appetizer or comfort food to cheer on your favorite team this fall, Alaskan snow crab offers widespread appeal. One of our most popular shellfish, snow crab provides a delicate flavor to satisfy the experienced palate and the protein power to get you through the day.

Sourced from Trident Seafoods in Seattle, Washington, Alaskan snow crab is purchased in sections or clusters, each packed at the point of harvest in Alaska. The company upholds Hy-Vee’s deep regard for sustainability, and we are proud to market our snow crab with the Responsible Choice label.

Light, low-fat and protein-packed, snow crab can be prepared in a variety of ways. From cocktail claws and clusters to appetizers and surf-and-turf pairings, snow crab is a versatile protein. Here is one of my favorite snow crab options for fall:

Crab, Spinach and Artichoke Dip

Serves 10 to 12.

All you need:

  • 4 tbsp butter, divided
  • 1 tbsp minced garlic, or about 6 cloves
  • 1 (14 oz) can artichoke hearts
  • 1 (6 oz) bag fresh baby spinach
  • 2 tbsp flour
  • 1 1/2 cups whole milk
  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup crumbled feta cheese
  • 1 cup grated Parmesan cheese
  • 1 cup grated pepper jack cheese
  • 1/4 tsp cayenne pepper
  • 1 pound fresh crab meat, picked

All you do:

  1. Melt 2 tablespoons butter in a large skillet with the garlic and artichoke hearts over medium heat for 5 to 8 minutes until garlic and artichokes are fragrant.
  2. Add the spinach. Cook until the spinach wilts, about 3 to 4 minutes.
  3. Remove the spinach and artichoke mixture to separate bowl and set aside.
  4. In the same skillet add 2 tablespoons butter. Whisk in the flour to make a paste and cook on low heat for 1 minute.
  5. Add the milk until sauce starts to thicken.
  6. Add the cream cheese, feta, Parmesan, pepper jack and cayenne pepper. Stir until smooth.
  7. Add the crab meat.
  8. Chop the spinach and artichokes and add to the dip.
  9. Transfer to a slow cooker to stay warm. Serve with pita chips or crackers.

Author: Stacey Wertzberger

My name is Stacey Wertzberger and I am the chef at Hy-Vee’s Fleur Drive store in Des Moines. I am a 2004 graduate of Iowa State University, where I received a degree in hotel and restaurant management. I worked for six years as a sous chef at the Downtown Marriott Hotel in Des Moines before joining Hy-Vee six years ago. I worked first as catering manager and then became the chef at the Fleur store in late 2012. What I love most about my job is being able to help people understand they can cook healthy meals without sacrificing flavor. I like helping people make memories in the kitchen. Most of my fondest memories are around the kitchen and food, and I like helping people understand that it’s not hard to make a gourmet meal that people will remember.

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