METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Crab, Quinoa and Sweet Potato Croquettes, Orange Scented Sour Cream Dip
2013-08-14
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.
6
metsdelacreme
5
1
5
5
Crab, Quinoa and Sweet Potato Croquettes, Orange Scented Sour Cream Dip
6
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
sour cream
-
3 Tbsp.
(45 mL)frozen concentrated orange juice
-
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
-
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
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
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.
