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The Voice of the Black Community

Table Charlotte- Recipes for the Week

Ahoy, mate! Bite into Deep Dive 2.0
Published Friday, March 2, 2018 8:02 pm
by Ashley Mahoney

Deep Dive 2.0 with crab meat.

We’re wrapping up our February theme of couscous. The month began with a look at a couscous and crab meat combination, but to conclude the series, we’ve made a few changes. Get cooking!


1 pound crab meat

1 tablespoon butter

1/4 teaspoon fresh thyme

1/4 teaspoon fresh garlic

1/4 teaspoon fresh rosemary

1 teaspoon lemon juice

1 box of basil + herb couscous (roughly 5.8 ounces depending on the brand)

1 3/4 cups water

1 tablespoon olive oil

1 large cucumber

1/4 cup Greek yogurt

1 tablespoon parsley

2 tablespoons lemon juice

1 tablespoon minced onion

Dash salt

Dash pepper



Bring water, olive oil and couscous to a boil

Reduce to medium heat

Boil for 8 minutes, occasionally stir

Stir in spice packet

Return to a boil

Simmer for 4-6 minutes

Cover and let stand for 4-5 minutes

Crab meat:

Combine melted butter, garlic, thyme, rosemary and lemon juice

Preheat oven on medium with butter + lemon dressing  

Add flakes of crab meat

Stirring occasionally, cook for approximately 5-7 minutes

Serve over a bed of couscous

Cucumber salad:

Peel cucumber

Use veggie slicer on spiral setting to slice cucumber into a large serving bowl

Squeeze out excess liquid from cucumber slices

Place in a separate large serving bowl

Toss in dash salt and pepper and minced onion

Add yogurt, parsley and lemon juice

Stir to combine

Serve as a side dish



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