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, Arugula and Mango Salad
2013-08-06
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.
4
Chef Caroline McCann
5
4
5
5
Crab, Arugula and Mango Salad
4
servings
0:20
Preparation
0:00
COOKING
0:20
TOTAL TIME
Ingredients
-
dressing:
-
1 tsp.
(5 mL)cumin seeds, dry roasted
-
1 Tbsp.
(15 mL)grainy mustard
-
2 Tbsp. + 1 tsp.
(35 mL)cider vinegar
-
1/4 cup
(60 mL)extra virgin olive oil
-
1 tsp.
(5 mL)clover honey
-
salt & pepper to taste
-
salad:
-
1 1/2 cups
(375 ml)snow crab legs (about 8), cooked and shelled
-
4 cups
(1 L)Arugula
-
1/2 cup
(125 mL)red onion, thinly sliced
-
1 cup
(250 mL)fresh julienned mango
-
3 Tbsp.
(45 mL)roasted pumpkin seeds
-
salt & pepper to taste
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.
