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Crab Legs Marinière https://www.metro.ca/userfiles/image/recipes/pattes-crabe-mariniere-5017.jpg PT15M PT06M PT21M
In a saucepan, melt the butter, add the vegetables and the white wine.Cover and cook for 2 minutes.Add the snow crab sections and continue cooking for 4-6 minutes with the pan covered. Remove the crab and cut to remove the flesh.Add claws and crab meat in a risotto layered forest and fresh tomato. garnish with vegetables and pour broth.
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4-6 snow crab legs cooked snap and eat 2 Tbsp. (30 mL) butter 1 carrots, diced 1 french shallot, diced 1 celery branch, diced 1 white part of a leek, diced 1/2 cup (125 mL) dry white wine risotto forestier 2 slices tomato
Crab Legs Marinière

Crab Legs Marinière

Rate this recipe
2 Votes
  • Gluten-free
2
servings
0:15
Preparation
0:06
COOKING
0:21
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4-6
    snow crab legs cooked snap and eat
  • 2 Tbsp.
    (30 mL)
    butter
  • 1
    carrots, diced
  • 1
    french shallot, diced
  • 1
    celery branch, diced
  • 1
    white part of a leek, diced
  • 1/2 cup
    (125 mL)
    dry white wine

  • risotto forestier
  • 2
    slices tomato
Imprimer ma sélection

Preparation

In a saucepan, melt the butter, add the vegetables and the white wine.

Cover and cook for 2 minutes.

Add the snow crab sections and continue cooking for 4-6 minutes with the pan covered. Remove the crab and cut to remove the flesh.

Add claws and crab meat in a risotto layered forest and fresh tomato. garnish with vegetables and pour broth.

Source : Metro

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.

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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