You must be signed in as a member to print this content
Crab Salad In Endive Leaves
Servings
6
Prep Time
20 minutes
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
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 6
- per serving
- Calories
- 321
Amount/Serving
% Daily Value
- Carbs
- 3 grams
- Protein
- 21 grams
- Fat
- 25 grams
- Saturated Fat
- 4 grams
- Cholestrol
- 110 milligrams
- Sodium
- 697 milligrams
- Fiber
- 2 grams
0 comments