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Crab and Avocado Salad with Coconut Milk Granité
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Timbale-crabe-avocat-granite-lait-coco-6569.jpg
PT30M
PT40M
PT3H10M
Granité:Combine coconut milk, lime juice and zest, star anise, cardamom, salt and pepper. Pour into a rectangular glass baking dish and freeze. Every 20 minutes, run a fork through the mixture to break it up into crystals and return to freezer.Crab legs:Cook crab legs in boiling water for about 4 minutes. Shell and remove meat.Apples:In a pan, reduce ice cider by half.Add water and sugar and boil for a few minutes. Add apples and cover with parchment paper. Simmer on low heat for 30 minutes or so.Crab and avocado timbale:Combine avocado with avocado oil, mint, parsley and coriander.Line 21/2-in. (6-cm) rings with plastic wrap and a lettuce leaf.Fill rings halfway with avocado salad then with crab. Close up wrap and lettuce leaf and set timbales aside.
4
Émission Les Chefs
0
0
0
0
granite:
1/2 coconut milk
1/2 lime juiced and zested
1/2 tsp. (2 mL) star anise powder
1/2 tsp. (2 mL) ground cardamom
1/2 tsp. (2 mL) Salt
black pepper
crab:
680 g snow crab legs
water
apples
1/2 cup (125 mL) ice cider
1/2 cup (125 mL) water
1/2 cup (125 mL) sugar
2 Granny Smith apple cut into wedges
avocado salad:
4 large leaf lettuce, blanched and cooled leaves
1 avocado diced small
2 Tbsp. (30 mL) avocado oil
1 Tbsp. (15 mL) fresh mint
1 Tbsp. (15 mL) chopped basil
1 Tbsp. (15 mL) chopped coriander
Crab and Avocado Salad with Coconut Milk Granité
-
Gluten-free -
Lactose-free
4
servings
0:30
Preparation
0:40
COOKING
3:10
TOTAL TIME
Ingredients
-
granite:
-
1/2
coconut milk
-
1/2
lime juiced and zested
-
1/2 tsp.
(2 mL)star anise powder
-
1/2 tsp.
(2 mL)ground cardamom
-
1/2 tsp.
(2 mL)Salt
-
black pepper
-
crab:
-
680 g
snow crab legs
-
water
-
apples
-
1/2 cup
(125 mL)ice cider
-
1/2 cup
(125 mL)water
-
1/2 cup
(125 mL)sugar
-
2
Granny Smith apple cut into wedges
-
avocado salad:
-
4
large leaf lettuce, blanched and cooled leaves
-
1
avocado diced small
-
2 Tbsp.
(30 mL)avocado oil
-
1 Tbsp.
(15 mL)fresh mint
-
1 Tbsp.
(15 mL)chopped basil
-
1 Tbsp.
(15 mL)chopped coriander
Preparation
Granité:
Combine coconut milk, lime juice and zest, star anise, cardamom, salt and pepper. Pour into a rectangular glass baking dish and freeze. Every 20 minutes, run a fork through the mixture to break it up into crystals and return to freezer.
Crab legs:
Cook crab legs in boiling water for about 4 minutes. Shell and remove meat.
Apples:
In a pan, reduce ice cider by half.
Add water and sugar and boil for a few minutes. Add apples and cover with parchment paper. Simmer on low heat for 30 minutes or so.
Crab and avocado timbale:
Combine avocado with avocado oil, mint, parsley and coriander.
Line 21/2-in. (6-cm) rings with plastic wrap and a lettuce leaf.
Fill rings halfway with avocado salad then with crab. Close up wrap and lettuce leaf and set timbales aside.
Source :
Émission Les Chefs
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.
