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.




    To discover all our gourmet and healthy products Click here.


    See all my products

    Leave a comment

    Please note, comments must be approved before they are published

    This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.


    You will also like

    View all