Crab Salad In Endive Leaves

Name: Crab Salad In Endive Leaves
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 4 tablespoons high quality white wine vinegar, such as Guerzoni; 2 tablespoons Dijon mustard; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup high quality extra-virgin olive oil; 24 ounces crabmeat, drained, picked over; 6 heads Belgian endive, trimmed, separated into spears; Chopped fresh chives, for garnish

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At any party, you can be sure that this dish will be a hit. Delicious flakes of crab meat tossed with a bright vinaigrette and nested in crisp endive spears - it feels sophisticated and chic, especially for a holiday party or luncheon.

This is a classic vinaigrette I use on all kinds of quick seafood salads. The vibrant flavor of white wine vinegar and tangy Dijon bring out the bright flavor of crab without overpowering it at all, and the result is a light and crisp bite!

If you need to bring an appetizer to a party, this is a great one to show up with. Keep the crab salad cold in a container and simply assemble it onto the endive leaves when you get to your destination - easy as that!

Crab Salad In Endive Leaves, image credit: Elizabeth Newman

Rated 5.0 stars by 1 users

Servings

Prep Time

20 minutes

Calories

321

Author:

Giada De Laurentiis

Ingredients

4 tablespoons high quality white wine vinegar, such as Guerzoni

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2 tablespoons Dijon mustard
1 teaspoon dried oregano

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1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup high quality extra-virgin olive oil

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24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish

Instructions

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.