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Crab and Avocado Salad with Coconut Milk Granité 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
0.500 coconut milk 0.500 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 680 g snow crab legs water apples 1/2 cup (125 mL) water 1/2 cup (125 mL) sugar 2 Granny Smith apple cut into wedges 4 leaf lettuce 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

Crab and Avocado Salad with Coconut Milk Granité

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  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:40
COOKING
3:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 0.500
    coconut milk
  • 0.500
    lime juiced and zested
  • 1/2 tsp.
    (2 mL)
    star anise powder
  • 1/2 tsp.
    (2 mL)
    ground cardamom
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    SELECTED SIZES SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    Salt

  • black pepper
  • 680 g
    snow crab legs

  • water
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  • apples
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  • 1/2 cup
    (125 mL)
    water
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    24 X 500 ml./ SELECTED VARIETIES

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  • 1/2 cup
    (125 mL)
    sugar
  • 2
    Granny Smith apple cut into wedges
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  • 4
    leaf lettuce
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  • 1
    avocado diced small
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  • 2 Tbsp.
    (30 mL)
    avocado oil
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    1.42 L SELECTED VARIETIES

  • 1 Tbsp.
    (15 mL)
    fresh mint
  • 1 Tbsp.
    (15 mL)
    chopped basil
  • 1 Tbsp.
    (15 mL)
    chopped coriander
Imprimer ma sélection

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.

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