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.
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.
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.
CRAB AND AVOCADO SALAD IN A PITA
Steps:
- In a blender, puree the mayonnaise, roasted pepper, 1 tablespoon of the lemon juice, and the cayenne pepper. Set aside. In a medium bowl, toss together the crabmeat, avocado, onion, remaining lemon juice, salt, and pepper.
- Cut the top third off pita breads. Divide crabmeat mixture among pitas, drizzle with red pepper mayonnaise, and tuck some alfalfa sprouts into each sandwich. Tightly wrap in waxed paper and keep chilled up to 1 hour.
BEET, AVOCADO AND ENDIVE SALAD
Steps:
- Put on a pair of rubber gloves and slice the beets into thin rounds on a mandoline. Stack the rounds and then slice them into thin strips (aka julienne). Place the julienned beets on a paper-towel-lined plate. Set aside.
- In a medium bowl, whisk together the olive oil, orange juice, balsamic vinegar, honey, and salt and pepper to taste. Set aside.
- Remove 8 leaves from each endive, and reserve. Slice the remaining endives 1/2 inch thick. Combine the sliced endives, radishes and avocado in a large bowl.
- Season with salt and pepper. Add half of the dressing and toss to coat.
- In a second bowl, add the julienned beets and pour over the remaining dressing. Toss to coat.
- Set up 4 salad plates. Arrange 4 of the reserved endive leaves on each plate, with the stem ends pointed toward the center. Top each leaf with some of the avocado-endive mixture and then with some of the beets. Serve immediately.
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
ENDIVE, AVOCADO, AND RED GRAPEFRUIT SALAD
Steps:
- Using a sharp knife, slice off both ends of each grapefruit. Carefully slice downward following the curve of the fruit to remove rind and bitter white pith. Working over a bowl to catch the juices, cut segments from membranes, letting them fall into bowl. Squeeze the remaining juice from membranes into bowl.
- In a small bowl, whisk together vinegar, honey, yogurt, 1/8 teaspoon salt, and 3 tablespoons grapefruit juice. Season with pepper. Whisk in oil until emulsified.
- Halve endive lengthwise, and cut out core; cut leaves into 1-inch pieces. Toss with three-quarters of the dressing.
- Cut avocado in half lengthwise, and remove pit. Peel and slice avocado into 1/4-inch wedges. Divide endive and avocado among four plates. Drizzle servings with remaining dressing, dividing evenly. Divide grapefruit segments among plates, and serve immediately.
- nutrition information
- (Per Serving)
- Calories: 202
- Saturated Fat: 1.9g
- Unsaturated Fat: 10.4g
- Cholesterol: 3mg
- Carbohydrates: 23g
- Protein: 2.4g
- Sodium: 70mg
- Fiber: 6.6g
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
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
CRAB SALAD WITH JICAMA, AVOCADO AND EDAMAME
Make and share this Crab Salad With Jicama, Avocado and Edamame recipe from Food.com.
Provided by dicentra
Categories Crab
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan of boiling salted water, cook the edamame until tender, about 5 minutes.
- Drain and cool under running water, then pat dry.
- Transfer the edamame to a bowl and add the crab, jicama, avocado, scallions, olive oil and lime juice.
- Season with salt and pepper, toss gently and serve.
Nutrition Facts : Calories 237.2, Fat 16.2, SaturatedFat 2.2, Cholesterol 33.4, Sodium 177.5, Carbohydrate 10, Fiber 5.3, Sugar 0.7, Protein 15.1
CELERY ROOT, ENDIVE, AVOCADO AND BLUE CRAB SALAD
Provided by Amanda Hesser
Categories salads and dressings
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Prepare dressing: In a medium bowl, combine shallots, lemon juice, salt and black pepper. Allow to sit for 5 minutes, then gradually whisk in the vegetable oil and olive oil. Add the heavy cream and cayenne pepper, stirring to blend. Adjust seasonings to taste.
- Peel and core the apple, and cut into 1/8-inch matchsticks. Place in a large mixing bowl with the celery root, endive and 10 ounces of the crab. Add about half of the dressing, and toss to coat; add more dressing, if desired. Add the chives, 1 tablespoon of the celery leaves and all but 1 tablespoon of the parsley. Add additional lemon juice and salt and pepper as desired, to taste.
- To serve, peel avocado and slice into thin wedges. Place in a medium bowl, and toss with just enough olive oil to coat the wedges. Season with salt and pepper to taste. Divide the avocado among six plates. Divide the celery root mixture among plates, placing it on top of the avocado but allowing some of the avocado to show at one side. In a small bowl, combine the remaining crab meat, parsley and celery leaves. Add 1/2 tablespoon of the dressing, and toss to combine; reserve the remaining dressing for another use. Place a spoonful of crab mixture on top of each salad as garnish. Serve immediately.
Nutrition Facts : @context http, Calories 535, UnsaturatedFat 36 grams, Carbohydrate 19 grams, Fat 47 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 488 milligrams, Sugar 6 grams, TransFat 0 grams
THE BAREFOOT CONTESSA'S ENDIVE AND AVOCADO SALAD
Great salad because not only are the ingredients available year-round, but no cooking is needed! Means a lot on a hot summer day.
Provided by Irish Rose
Categories Low Protein
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the mustard, lemon juice, olive oil, salt and pepper to make a vinaigrette.
- Remove a half inch from the stem of each endive, discard the core, and cut the rest across into 1" chunks. Cut the avocados into large pieces. Toss the avocados and endive with the vinaigrette. Season to taste and serve at room temperature.
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