Related Recipes
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.
Vegetable-Crab Roll
2013-08-06
https://www.metro.ca/userfiles/image/recipes/feuillete-crabe-legumes-3260.jpg
PT25M
PT30M
PT1H00M
Preheat oven to 350°F/180°C. In a bowl, mix all vegetables and chives together. Stir in crabmeat. Season and set aside.In another bowl, whisk cream with cheese and eggs. Stir into crab mixture. Set aside.Brush each sheet of phyllo with butter and stack sheets on top of one another.Put crab mixture in the centre and roll sheets up lengthways, folding and sealing the ends. Brush the roll with butter.Place the roll on a baking sheet and bake 25-30 min. or until golden brown.Cool 5 min. before slicing.
4
Metro
0
0
0
0
1/2 white onion, chopped
2/3 cup (170 mL) small broccoli florets
2/3 cup (160 ml) chopped mushroom
2/3 cup (160 ml) grated carrots
2/3 cup (160 ml) chopped hearts of palm
1 stalk celery, diced
1/4 cup (60 mL) small sweet gherkins, sliced
1 Tbsp. (15 mL) chopped fresh chives
200 g frozen crabmeat, defrosted
Salt and pepper
1/4 cup (60 mL) table cream
1/4 cup (60 mL) cream cheese
2 egg
1/4 cup (60 mL) butter, melted
4 phyllo dough
Vegetable-Crab Roll
4
servings
0:25
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
1/2
white onion, chopped
-
2/3 cup
(170 mL)small broccoli florets
-
2/3 cup
(160 ml)chopped mushroom
-
2/3 cup
(160 ml)grated carrots
-
2/3 cup
(160 ml)chopped hearts of palm
-
1
stalk celery, diced
-
1/4 cup
(60 mL)small sweet gherkins, sliced
-
1 Tbsp.
(15 mL)chopped fresh chives
-
200 g
frozen crabmeat, defrosted
-
Salt and pepper
-
1/4 cup
(60 mL)table cream
-
1/4 cup
(60 mL)cream cheese
-
2
egg
-
1/4 cup
(60 mL)butter, melted
-
4
phyllo dough
Preparation
Preheat oven to 350°F/180°C. In a bowl, mix all vegetables and chives together. Stir in crabmeat. Season and set aside.
In another bowl, whisk cream with cheese and eggs. Stir into crab mixture. Set aside.
Brush each sheet of phyllo with butter and stack sheets on top of one another.
Put crab mixture in the centre and roll sheets up lengthways, folding and sealing the ends. Brush the roll with butter.
Place the roll on a baking sheet and bake 25-30 min. or until golden brown.
Cool 5 min. before slicing.
Source :
Metro
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.
