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Crab, Quinoa and Sweet Potato Croquettes, Orange Scented Sour Cream Dip https://www.metro.ca/userfiles/image/recipes/croquettes-de-crabe-au-quinoa-et-aux-patates-douces-7263.jpg PT30M PT30M PT1H00M
In a bowl, combine the ingredients for the dip and reserve in the refrigerator while you prepare the croquette mixture. In a saucepan, on medium-high heat, melt the butter and sauté the sweet potato pieces in garlic for 2 minutes. Add the quinoa and water. Cover, reduce the heat and cook for 15 minutes until the sweet potato is tender and the water is completely absorbed. Transfer to a bowl and let cool. Preheat the oven to 450°F (230°C). Mash the sweet potato and garlic pieces with a fork. Add the cream and combine to obtain an even texture. Add the crabmeat, breadcrumbs, Cayenne pepper, parsley and salt. Taste the preparation to adjust seasoning. Cover a baking tray with parchment paper and brush with oil. Make small croquettes with 2 Tbsp. (30 mL) or so of crabmeat preparation and flatten before laying on the parchment paper. Use the remaining oil to brush the top of the croquettes and bake in the oven for 20 minutes, turning once after 10 minutes. Serve hot with the dip on the side.
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Crab, Quinoa and Sweet Potato Croquettes, Orange Scented Sour Cream Dip

Crab, Quinoa and Sweet Potato Croquettes, Orange Scented Sour Cream Dip

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6
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • sour cream

  • 3 Tbsp.
    (45 mL)
    frozen concentrated orange juice
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  • 2 Tbsp.
    (30 mL)
    fresh basil, chopped

  • salt and freshly cracked pepper to taste
  • 10 % cream

  • 1 Tbsp.
    (15 mL)
    salted butter
  • 2 cups
    (500 mL)
    sweet potatoes, diced
  • 3
    garlic cloves, halved, germ removed
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  • 1/2 cup
    (125 mL)
    quinoa
  • 1 cup
    (250 mL)
    water
  • 4 oz
    (120 g)
    crabmeat
  • 1/2 cup
    (125 mL)
    breadcrumbs
  • 1/4-1/2 tsp.
    (1-2 ml)
    cayenne pepper, ground
  • 1/4 cup
    (60 mL)
    fresh parsley, chopped or celery leaves, chopped
  • 1/4 cup
    (60 mL)
    canola oil

  • salt to taste
Imprimer ma sélection

Preparation

In a bowl, combine the ingredients for the dip and reserve in the refrigerator while you prepare the croquette mixture.

In a saucepan, on medium-high heat, melt the butter and sauté the sweet potato pieces in garlic for 2 minutes.

Add the quinoa and water.

Cover, reduce the heat and cook for 15 minutes until the sweet potato is tender and the water is completely absorbed.

Transfer to a bowl and let cool.

Preheat the oven to 450°F (230°C).

Mash the sweet potato and garlic pieces with a fork.

Add the cream and combine to obtain an even texture.

Add the crabmeat, breadcrumbs, Cayenne pepper, parsley and salt.

Taste the preparation to adjust seasoning.

Cover a baking tray with parchment paper and brush with oil.

Make small croquettes with 2 Tbsp. (30 mL) or so of crabmeat preparation and flatten before laying on the parchment paper.

Use the remaining oil to brush the top of the croquettes and bake in the oven for 20 minutes, turning once after 10 minutes.

Serve hot with the dip on the side.

Source : metsdelacreme

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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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