Crab Salad In Endive Leaves Food

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CRAB SALAD IN ENDIVE LEAVES



Crab Salad in Endive Leaves image

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

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
2/3 cup extra virgin olive oil
24 ounces lump crabmeat, drained, picked for shell
6 heads Belgian endive, trimmed, separated into spears
fresh chives, chopped for garnish

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

CREAMY CRAB AND BACON ENDIVE BOATS



Creamy Crab and Bacon Endive Boats image

Provided by Nancy Fuller

Categories     appetizer

Time 20m

Yield 20 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons capers, drained and roughly chopped
2 teaspoons Dijon mustard
2 tablespoons minced shallots
3 small inner stalks celery with leaves, finely chopped
1 lemon, zested and juiced (about 1 tablespoon juice)
Kosher salt
Freshly ground white pepper
1 pound lump cooked crabmeat
1/3 cup chopped fresh parsley, plus 1/2 cup fresh parsley leaves
1/3 cup chopped fresh tarragon
20 endive spears (3 to 4 endives)
4 strips cooked bacon, finely chopped

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



Crab Salad in Endive Leaves image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish

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.

CRAB SALAD BITES ON ENDIVE



Crab Salad Bites on Endive image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 13m

Yield 24 pieces, 8 servings

Number Of Ingredients 11

6 ounces lump white crab meat, broken into small pieces with your fingertips
1/4 red bell pepper, finely chopped
1 shallot, finely chopped
1 orange, zested
3 radishes, grated
3 tablespoons chopped celery greens
Salt and pepper
1/4 cup mayonnaise
3 tablespoons heavy cream
24 endive leaves
Chopped parsley or chives, to garnish

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.

CRAB SALAD ON ENDIVE APPETIZER



Crab Salad on Endive Appetizer image

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

6 ounces lump crabmeat, broken into small pieces
1/4 red bell pepper, finely chopped
1 shallot, finely chopped
1 teaspoon orange zest
3 radishes, grated
3 tablespoons celery leaves, chopped
salt and pepper
1/4 cup mayonnaise
3 tablespoons evaporated milk
24 endive, separated leaves
chopped parsley or chives, to garnish

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

EASY AND ELEGANT CRAB SALAD IN ENDIVE BOATS



Easy and Elegant Crab Salad in Endive Boats image

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

1 lb crabmeat
1 red onion, finely diced
1 red bell pepper, finely diced
4 ounces roasted garlic, chopped
1 teaspoon Worcestershire sauce
1 bunch parsley, chopped
1 cup mayonnaise
1 teaspoon hot sauce (to taste)
4 -5 bunches Belgian endive
salt and pepper

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

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