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Crab, Arugula and Mango Salad https://www.metro.ca/userfiles/image/recipes/salade-sante-crabe-7203.jpg PT20M PT00M PT20M
Salad:With a mortar and pestle, lightly crush roasted cumin seeds but not into a powder.In a bowl, combine cumin, mustard, apple vinegar, olive oil and clover honey.Whisk to emulsify.Season and set aside.Salad:In a large bowl, combine crab meat, arugula, red onion, julienned mango and pumpkin seeds.Add dressing and toss with tongs to coat arugula evenly.Season and serve.
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Crab, Arugula and Mango Salad

Crab, Arugula and Mango Salad

Rate this recipe
4 Votes
4
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • dressing:

  • 1 tsp.
    (5 mL)
    cumin seeds, dry roasted
  • 1 Tbsp.
    (15 mL)
    grainy mustard
  • 2 Tbsp. + 1 tsp.
    (35 mL)
    cider vinegar
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    $6.99 ea.

    946 ml


  • 1/4 cup
    (60 mL)
    extra virgin olive oil
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    COLAVITA OLIVE OIL

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    $9.99 ea.

    1 L SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    clover honey
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    1 kg SELECTED VARIETIES


    SAVE $3.00
    IRRESISTIBLES ORGANICS PURE HONEY

    IRRESISTIBLES ORGANICS PURE HONEY

    $2.99 ea.

    375 g OR LIFE SMART NATURALIA PEANUT BUTTER 750 g SELECTED VARIETIES


    BILLY BEE HONEY

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    1 kg SELECTED VARIETIES



  • salt & pepper to taste
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    66 g, 1 kg, SELECTED VARIETIES


  • salad:


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    ENDIVE OR ESCAROLE

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    PRODUCT OF U.S.A.


    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    142 g PRODUCT OF U.S.A. SELECTED VARIETIES


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $5.99 ea.

    3 PK PRODUCT OF U.S.A.


  • 1 1/2 cups
    (375 ml)
    snow crab legs (about 8), cooked and shelled
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    PREVIOUSLY FROZEN, 1.77/100 g


  • 4 cups
    (1 L)
    Arugula
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    ATTITUDE SALADS

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    142 g PRODUCT OF U.S.A. SELECTED VARIETIES


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

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    3 PK PRODUCT OF U.S.A.


  • 1/2 cup
    (125 mL)
    red onion, thinly sliced
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  • 1 cup
    (250 mL)
    fresh julienned mango
  • 3 Tbsp.
    (45 mL)
    roasted pumpkin seeds

  • salt & pepper to taste
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    66 g, 1 kg, SELECTED VARIETIES


Imprimer ma sélection

Preparation

Salad:

With a mortar and pestle, lightly crush roasted cumin seeds but not into a powder.

In a bowl, combine cumin, mustard, apple vinegar, olive oil and clover honey.

Whisk to emulsify.

Season and set aside.

Salad:

In a large bowl, combine crab meat, arugula, red onion, julienned mango and pumpkin seeds.

Add dressing and toss with tongs to coat arugula evenly.

Season and serve.

Source : Chef Caroline McCann

Legal Notice

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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