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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.
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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

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

Ingredients

Imprimer ma sélection

  • 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
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  • 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
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    PRODUCT OF ONTARIO


    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

    ATTITUDE SALADS 128 - 142 G, SWEET CORN 4 PK, CANADA NO. 1 GRADE FRESH PEAS 400 G, GOLDENBERRIES 200 G

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    PRODUCT OF CANADA PRODUCT OF ONTARIO PRODUCT OF ONTARIO PRODUCT OF COLOMBIA


  • 1
    avocado diced small
  • 2 Tbsp.
    (30 mL)
    avocado oil
  • 1 Tbsp.
    (15 mL)
    fresh mint
  • 1 Tbsp.
    (15 mL)
    chopped basil
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  • 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

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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.

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