907 g PRODUCT OF U.S.A.
$1.99 /lb or each
262 - 408 g PRODUCT OF U.S.A. SELECTED VARIETIES
PRODUCT OF MEXICO
750 ml - 1 L SELECTED VARIETIES
Brown bodies of crabs in clarified butter.
Add vegetables and sweat 2 - 3 minutes. Add tomato paste and cook 2 - 3 minutes.
Flambée with rum and add fish stock, 1/2 a tin of coconut milk, parsley, coriander, garlic and ginger. Simmer 30 minutes.
Strain through a chinois (conical sieve) and add remaining coconut milk.
Reduce by half and season.
Combine coconut milk, lime juice and zest, star anise, cardamom, salt and pepper. Pour into a rectangular glass baking dish and freeze.
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.
Cook crab legs 4 - 5 minutes in a very salty court- bouillon. Remove meat from shell.
<strong>Crab and avocado timbale</strong>
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.
In a skillet, heat garlic and ginger in olive oil. Add rapini and cook 1 - 2 minutes. Season.
Peel and slice.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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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