CRAB LETTUCE LEAVES WITH PISTACHIO VINAIGRETTE


  • Servings : 3
  • Preparation : 15 minutes
  • Calories : 230 cal
  • Carbohydrate : 5 g
  • Lipid : 13 g
  • Fiber : 1 g
  • Protein : 22 g
Une recette simple, savoureuse et estivale, idéale pour la Fête des mères qui approche. Roulé de laitue au crabe et vinaigrette à la pistache.

Ingredients

    Pistachio dressing:

    • 45 ml (3 tbsp) mayonnaise
    • 80 ml (1/3 cup) plain Greek yogurt 0% m.f.
    • 15-30 ml (1 to 2 tbsp ) milk
    • 15 ml (1 tbsp) walnut vinegar (Bouton D'or brand)
    • 15 ml (1 tbsp) pistachios, finely chopped

    Lettuce wrap:

    • 5 ml (1 tsp) maple syrup
    • 300 g fresh crab, shelled
    • 6-8 leaves of romaine lettuce
    • Finely chopped pistachios, au taste


    Steps

    1 - In a bowl, combine all the ingredients for the vinaigrette.


    2 - Season to taste with salt and pepper. Set aside.


    3 - Place the lettuce leaves in a serving platter. n


    4 - Add the lightly shredded crab. Add a little vinaigrette on top to taste.


    5 - Garnish with pistachios. Serve and enjoy immediately.




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