Gastronomy

Chef(s) Claude BLAIS (Auberge Lac-à-l'Eau-Claire) offer(s) you the following appetizer:

Snow crab salad with avocados and asparagus

Ingredients:

Method:

Wash carefully the asparagus and blanch them in salted boiling water for 2 minutes.
Cool the asparagus and cut them, the tomatoes and the avocados in small dices.
In a bowl, mix the zest, oil, vegetables and herbs. Then add avocados and the lemon juice. Mix well.
In a stainless ring, fill the preparation and drop the crabmeat on top.
Season with salt, pepper and a drop of oil.
Remove the ring, decorate with chive oil or balsamic vinegar and a fine bouquet of lettuce

LOCAL PRODUCE Consult our local produce

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