Crab Salad Bites On Endive Recipes

Steps:

• Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
• Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

Steps:

• Lightly combine the crab, bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper in a medium bowl.
• In a separate bowl, combine the mayonnaise and heavy cream.
• Add the dressing to the crab and mix well.
• Using a rounded spoonful, mound the crab salad onto the root end of the endive and fill the leaves half the length of the endive. Arrange on a platter or at each place setting.

Steps:

• In a large bowl, combine the mayonnaise, sour cream, capers and mustard. Add the shallots, celery, lemon zest and juice, and stir. Season with salt and pepper. Gently fold in the crabmeat, the chopped parsley and the tarragon.
• Place the endive spears on a platter and spoon a heaping tablespoon of the crab mixture into the center of the leaves. Garnish with a sprinkle of chopped bacon.

Steps:

• Place the crab in a medium bowl and use your fingertips to break it into small pieces. Add the bell pepper, shallot, orange zest, grated radish, celery greens, and salt and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Mound a rounded spoonful of the crab salad onto the root end of each endive and fill the leaves to half their length. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.

Steps:

• Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend.
• Gradually whisk in oil.
• Add crabmeat and toss GENTLY to coat.
• Arrange endive spears on pretty platter.
• Spoon crabmeat atop endive spears.
• Sprinkle with chives.

Steps:

• For Crab Salad
• Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and sauté until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and sauté until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature.
• Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauté vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For Sauce:
• Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper.
• Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve.