CRAB SALAD IN ENDIVE LEAVES
Provided by Giada De Laurentiis
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 9
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.
LOBSTER SALAD IN ENDIVE
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve.
CREAMY CRAB AND BACON ENDIVE BOATS
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.
CRAB SALAD IN ENDIVE LEAVES
I saw the lovely Giada de La make this on The Food Network last week, and HAD to do this for guests for lunch. Followed the recipe as written, except - as a Chesapeake Bay seafood lover, HAD to add a sprinkle of Phillips Seafood Seasoning. (NOT Old Bay --too salty!) Served with Recipe #137331 - Greek-Style Oven-Baked Lemon Parmesan Potatoes, by Kittencal. All were suitably impressed! Super simple, too !
Provided by NurseJaney
Categories Crab
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 428.2, Fat 26.6, SaturatedFat 3.8, Cholesterol 86.1, Sodium 791.6, Carbohydrate 18.8, Fiber 16.2, Sugar 1.4, Protein 31.9
CRAB SALAD BITES ON ENDIVE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 13m
Yield 24 pieces, 8 servings
Number Of Ingredients 11
Steps:
- Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. 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 the stuffed endive on a platter and garnish with chopped parsley or chives.
EASY AND ELEGANT CRAB SALAD IN ENDIVE BOATS
WOW, when I can get crab on sale and in season, I love to make this delish appetizer for our friends and family. It is tasty and elegant. Serve on a pretty platter for great presentation. Can be made ahead and chilled.
Provided by kiwidutch
Categories Crab
Time 15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Separate endive leaves, rinse and set aside.
- In large bowl, combine and toss crab meat, red onion, red bell pepper, roasted garlic and parsley. Mix well.
- Add Worcestershire, hot sauce and half of the mayonnaise, mix well.
- When desired consistency is reached, finish with salt and pepper. If too dry, add the rest of the mayonnaise and re-season.
- Scoop about one tablespoon of crab salad into separated endive leaves and serve.
Nutrition Facts : Calories 190.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 25.1, Sodium 612.3, Carbohydrate 18.3, Fiber 7, Sugar 3.2, Protein 12.1
CRABMEAT AND ENDIVE SALAD
An array of herbs and spices give this crab salad from chef Michael Romano its unforgettable flavor.
Provided by Martha Stewart
Yield Serves 8
Number Of Ingredients 17
Steps:
- Make the dressing: Place a fine mesh strainer over a medium bowl. Halve tomatoes and squeeze, cut-side down, over strainer. Using your fingers, scoop out seeds and any remaining juices from tomato into the strainer. You should have about 1/4 cup of "tomato water" in the bowl. Discard solids.
- Add mayonnaise, lemon juice, mustard, cognac, salt, black pepper, cayenne pepper, parsley, chives, and tarragon to bowl with "tomato water"; mix until well combined. Set aside.
- Make the salad: Heat oil in a large skillet over high heat. Add celery and cook, stirring, until celery is still crunchy but no longer raw, about 2 minutes. Season with 1/2 teaspoon salt; transfer celery to a large bowl to cool.
- Trim 1/4 inch from the stem of each endive. Remove large outer leaves and halve each lengthwise. Slice halves crosswise into small strips and add to bowl with celery. Separate small inner leaves of endive and reserve.
- Add crabmeat and dressing to bowl with celery and endive; season with 1/4 teaspoon salt and pepper; gently fold to combine. Spoon salad onto the ends of the reserved endive leaves and serve.
CRAB SALAD WITH ENDIVE AND TOMATO-CILANTRO SAUCE
Categories Salad Fish Ginger Tomato Quick & Easy Crab Bell Pepper Zucchini Summer Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 21
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.
CRAB SALAD IN ENDIVE LEAVES
Make and share this Crab Salad in Endive Leaves recipe from Food.com.
Provided by MrsDoty
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend.
- Gradually whisk in the oil.
- Add the crab meat and toss gently to coat.
- Arrange the endive spears on a platter.
- Spoon the crab meat atop the endive spears.
- Sprinkle with chives and serve.
Nutrition Facts : Calories 427.1, Fat 29, SaturatedFat 4.1, Cholesterol 47.6, Sodium 1435.7, Carbohydrate 18, Fiber 16.3, Sugar 1.5, Protein 27.5
CRABMEAT, CORN AND CUMIN SALAD IN ENDIVE SPEARS
This recipe makes a classy finger food for parties and gatherings. Alternate red and yellow endive spears for a colorful presentation. Recipe is from Bon Appetite. Prep time does not include refrigeration time.
Provided by DailyInspiration
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
- Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.
Nutrition Facts : Calories 75.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 14.8, Sodium 115.2, Carbohydrate 9.8, Fiber 3.7, Sugar 1.5, Protein 5
CRAB SALAD ON ENDIVE APPETIZER
These light and fresh bites don't require a fork and are easy to pick up and carry at a cocktail or dinner party and can be made a day or two in advance. Or reduce the recipe size for an endulgent lunch for yourself! Endive is a flavorful member of the lettuce family that serves as a natural and edible bowl for the crab salad. Look for small heads of endive with no wilting leaves and a bright color. The original recipe called for heavy cream, but that has been replaced with evaporated milk with the same results and less calories and fat. Silk tofu works as well, too, for added protein.
Provided by CutiePieHentai
Categories Crab
Time 13m
Yield 24 Appetizers, 12-24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 216.8, Fat 4.2, SaturatedFat 0.9, Cholesterol 13.2, Sodium 320.2, Carbohydrate 36.6, Fiber 31.9, Sugar 3, Protein 16.4
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