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Spring is snow crab season in the Gaspé and the Lower St. Lawrence in Quebec. The rest of the year, you can buy it in frozen pieces. For a change of pace, you can also make this recipe with lobster or fresh shrimp. The key is the subtle flavour of the sea.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.
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