Creamy Crab In Endive Spears Food

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

Ingredients

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

ENDIVE SALAD BOATS

Endive Salad Boats image

Provided by Brian Balthazar

Categories main-dish

Time 20m

Yield 14 servings

Number Of Ingredients 7

Ingredients

4 slices turkey bacon
2 large endives
1 small tomato, diced
1/2 cup fat-free blue cheese dressing
1/3 cup minced red onion
1/3 cup chopped walnuts
Kosher salt and freshly ground black pepper

Steps:

Lay the bacon in a large nonstick skillet and cook over medium heat until golden and crispy, about 5 minutes per side. Transfer to a paper towel-lined plate to drain. Chop and set aside.
Separate the endive leaves and arrange 14 large spears on a serving platter. Set aside the remaining leaves.
Divide the tomatoes evenly between the endive spears. Drizzle with the blue cheese dressing. Top with the red onion, bacon and walnuts. Season with salt and pepper. Chop the remaining endive leaves and use them to garnish the platter before serving.

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

Ingredients

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.

CREAMY CRAB IN ENDIVE SPEARS

Creamy Crab in Endive Spears image

Make and share this Creamy Crab in Endive Spears recipe from Food.com.

Provided by Carmen B.

Categories Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
2 tablespoons sour cream
2 teaspoons lemon juice
lime juice
1/4 teaspoon lemon zest
lime zest
2 tablespoons fresh chives, chopped
1/4 lb crabmeat
1 dash salt
1 dash pepper
4 -6 Belgian endive
1 dash fresh dill weed or 1 dash dried dill

Steps:

Beat cream cheese,sour cream, and lemon juice.
Stir in lemon zest,chives, crab, salt & pepper.
Spoon onto wide part of each endive spear.
Arrange on platter and sprinkle with dill.

Nutrition Facts : Calories 99.6, Fat 4.9, SaturatedFat 2.9, Cholesterol 19, Sodium 227.3, Carbohydrate 9.2, Fiber 8, Sugar 0.7, Protein 6.7

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

Ingredients

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

Categories appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

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.

STUFFED ENDIVE SPEARS

Stuffed Endive Spears image

This is my kind of Super ball food! If you don't like endive spread it in crackers or use as a dip for vegies. Use as a condiment for a sandwich or serve with grilled chicken.I`ve also added 1/4 cup diced red onions to the mixture.

Provided by Rita1652

Categories Spreads

Time 15m

Yield 36 appetizers

Number Of Ingredients 9

Ingredients

1/2 cup diced black olives
2 tablespoons pine nuts
8 ounces goat cheese or 8 ounces cream cheese, softened
1/4 cup sun-dried tomato packed in oil, finely chopped
1/4 cup fresh basil, chopped
1 clove garlic, minced
1/4 teaspoon red pepper flakes, crushed
3 heads Belgian endive
basil sprig (to garnish)

Steps:

Combine first seven ingredients mix well.
Trim ends of endive and separate heads into spears.
Spread cheese mixture on endive spears.
Serve immediately or cover and chill up to 2 hours before serving.
Garnish with basil sprigs.

Nutrition Facts : Calories 37.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 5, Sodium 57.7, Carbohydrate 2, Fiber 1.5, Sugar 0.3, Protein 2

CRABMEAT, CORN AND CUMIN SALAD IN ENDIVE SPEARS

Crabmeat, Corn and Cumin Salad in Endive Spears image

This recipe makes a classy finger food for parties and gatherings. Alternate red and yellow endive spears for a colorful presentation. Recipe is from Bon Appetite. Prep time does not include refrigeration time.

Provided by DailyInspiration

Categories Crab

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces fresh lump crabmeat, picked over and well drained
1/2 cup frozen corn kernels, thawed and drained
1/4 cup red onion, finely chopped
1/4 cup mayonnaise
4 teaspoons fresh herbs (mixed chopped fresh herbs such as tarragon and parsley)
1 tablespoon orange juice concentrate, thawed
1 tablespoon fresh lemon juice
1 teaspoon lemon peel, finely grated
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 heads Belgian endive, separated into spears

Steps:

Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.

Nutrition Facts : Calories 75.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 14.8, Sodium 115.2, Carbohydrate 9.8, Fiber 3.7, Sugar 1.5, Protein 5

CURRIED CRAB IN ENDIVE SPEARS

Curried Crab in Endive Spears image

Make and share this Curried Crab in Endive Spears recipe from Food.com.

Provided by Jacques Lorrain

Categories Crab

Time 8h30m

Yield 24 pieces

Number Of Ingredients 7

Ingredients

1/4 cup mayonnaise
2 tablespoons celery, minced
2 tablespoons onions, minced
1 teaspoon curry powder
1 cup crabmeat
4 heads Belgian endive, spears separated
2 tablespoons fresh cilantro, minced

Steps:

Combine first 4 ingredients in small bowl.
Mix in crab meat. Season
to taste with pepper.
(Can be prepared 8 hours ahead.
Cover and refrigerate.) Place 1 heaping tsp crab mixture on base of each endive spear.
Sprinkle with cilantro.
Arrange on platter in spoke pattern and serve.

Nutrition Facts : Calories 24.8, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 36.8, Carbohydrate 3.6, Fiber 2.7, Sugar 0.4, Protein 1.1

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