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When the food industry hits the (coconut) nut

THE CRAB THAT WAS HIDDEN IN A COCONUT

While waiting for the sun and warmth to return to our beautiful region after a harsh winter and a late start to spring, I created a poké bowl recipe using snow crab.

A typical dish on the island of Hawaii, the poké bowl is traditionally prepared with cubes of marinated raw fish and has been gaining popularity in Quebec in recent years.

TO ADD A LITTLE EXOTIC TOUCH TO THIS RECIPE, I TOOK INSPIRATION FROM ANOTHER FOOD TREND: COCONUT!

Indeed, grocery store shelves are now flooded with food products flavored with coconut or containing coconut oil.

Although some attribute benefits to this oil on cardiovascular health, science tells us that coconut oil has, at best, a neutral effect on cardiovascular health. Thus, its use benefits the marketing and profits of food companies more than your health.

You can visit the links at the bottom of the article for more details on this.

I won't make you salivate any longer, my trick to tease the taste buds with the sweet flavor of coconut without using its oil is to cook with white balsamic vinegar with natural coconut flavor!

Without further ado, here is my snow crab poke bowl recipe, which takes 15 to 30 minutes to prepare depending on whether the snow crab or the cook wins the battle!

Temps de préparation

15-20 minutes

Temps de cuisson

0 minutes

Portions

2

Ingrédients

À RÉSERVER POUR LE BOL

  • RESERVE FOR THE BOWL
  • 1 ½ cups brown rice, flavored with 1 teaspoon white coconut balsamic vinegar
  • 2 sections snow crab, meat only (or 6-8 ounces meat)
  • ¾ cup pineapple, diced
  • ½ cup cucumber, sliced ​​and quartered
  • ½ cup sugar snap peas, cut in halves
  • 12 cherry or grape tomatoes, cut in half
  • 2 green onions, sliced
  • Lime wedges to taste
  • FOR THE SAUCE
  • 2 teaspoons of Hellmann's mayonnaise
  • Juice of ½ lime
  • ½ teaspoon coconut white balsamic vinegar
  • Sriracha sauce, salt and pepper to taste

POUR LA SAUCE

  • 2 cuillères à thé de mayonnaise type Hellmann’s
  • Le jus de ½ lime
  • ½ cuillère à thé de vinaigre balsamique blanc à la noix de coco
  • Sauce Sriracha, sel et poivre au goût

Produits utilisés

Préparation

1. Place the rice in the bottom of the bowls. Add all the crabmeat sauce ingredients, mix well and arrange in the center of the bowl.

2. Place pineapple, cucumber, sugar snap peas and tomatoes around crab.

3. Decorate with green onions and lime wedge.

Enjoy!

Visit one of the Olives & Gourmandises boutiques to taste coconut balsamic vinegar and you will fall not on the nuts, but under the spell of this tropical flavored product. Enjoy your food!

Psstt : Si vous aussi vous voulez nous partager vos recettes mettant en vedette nos produits, veuillez nous suivre sur le groupe Facebook Inspiration d’Olives et Gourmandises. C’est l’endroit parfait pour partager vos créations et inspirer les gens!

Par Olives et gourmandises

At Olives et Gourmandises, each creation is imbued with the excellence of our products. We are not renowned chefs, but cooking enthusiasts, who perfectly master our products and their benefits. Each dish we create celebrates the harmony of flavors and highlights the authenticity of our extra virgin olive oil, balsamic vinegars and unique spices. Immerse yourself in our culinary world and let yourself be seduced by our creations which combine simplicity, quality, taste pleasure and love.

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