Endive Leaves With Crab Rillettes Recipes
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.
ENDIVE LEAVES WITH CRAB RILLETTES
Canned lump crabmeat is transformed in these light, slightly spicy rillettes. I have been pleased with the canned lump crabmeat I have been finding lately at Trader Joe's. It is fresh and perfect for both crab cakes and for these light, slightly spicy rillettes, which I serve on endive leaves. You can also stuff cherry tomatoes with the rillettes, or mini bell peppers, or just serve them on croutons or crackers. You have a choice here of using a combination of Greek yogurt and crème fraîche, or all Greek yogurt. In the spirit of rillettes, which would be much fattier than these if they were more authentic, I vote for the yogurt/crème fraîche combo, but if you want to keep calories down use all yogurt.
Provided by Martha Rose Shulman
Categories dinner, lunch, dips and spreads, main course
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Drain crabmeat and place in a medium bowl. Mash with a fork. Add olive oil, yogurt and crème fraîche and mash together until mixture is spreadable. Add lime juice, chives, mint and chile and work in. Season to taste with salt. You should have about 1 1/3 cups.
- Break off endive leaves at the base. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom. Spoon crab rillettes onto leaves and arrange on a platter. Serve at once, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 166 milligrams, Sugar 0 grams, TransFat 0 grams
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 IN ENDIVE LEAVES
Provided by Giada De Laurentiis Bio & Top Recipes
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.
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 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
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