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Pears Stuffed with Ermite Cheese and Crab https://www.metro.ca/userfiles/image/recipes/Poire-Bleu-Ermite-canadien-crabe-3780.jpg PT10M PT00M PT10M
Cut pears in half. Scoop out core to form a small hollow in each half and set aside. In a bowl, combine cheese with crabmeat and mayonnaise. Salt and pepper. Stir well. Fill pear halves with crab mixture. Sprinkle with poppy seeds and serve immediately.
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4 ripe pears 1/4 lb (115 g) canadian ermite blue cheese, at room temperature 6 1/2 oz (184 mL) crabmeat, drained 1 Tbsp. (15 mL) mayonnaise salt and pepper to taste poppy seeds to taste
Pears Stuffed with Ermite Cheese and Crab

Pears Stuffed with Ermite Cheese and Crab

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  • Gluten-free
  • Lactose-free
4
servings
0:10
Preparation
0:00
COOKING
0:10
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4
    ripe pears
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  • 1/4 lb
    (115 g)
    canadian ermite blue cheese, at room temperature
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    $2.86/100 g


  • 6 1/2 oz
    (184 mL)
    crabmeat, drained
  • 1 Tbsp.
    (15 mL)
    mayonnaise
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  • salt and pepper to taste

  • poppy seeds to taste
Imprimer ma sélection

Preparation

Cut pears in half. Scoop out core to form a small hollow in each half and set aside.

In a bowl, combine cheese with crabmeat and mayonnaise. Salt and pepper. Stir well.

Fill pear halves with crab mixture. Sprinkle with poppy seeds and serve immediately.

Source : Féd. producteurs de lait du Québec

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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