CURRIED CRAB IN ENDIVE SPEARS
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
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
CURRIED CRAB SALAD LETTUCE CUPS
These lettuce cups are a simple, colorful and light way to start your evening. To begin, jumbo lump crabmeat is lightly dressed with a bright and creamy curry and lime-flavored dressing. It's then combined with crunchy cool vegetables and fresh chili for a kick.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 12 lettuce cups
Number Of Ingredients 10
Steps:
- Combine the mayonnaise, lime juice and curry powder in a bowl. Stir in the crabmeat, cucumber, cilantro and diced chile. Add the scallions, reserving some of the dark green parts for topping. Season with salt.
- Divide among the lettuce cups. Top with the reserved scallion greens and the sliced chile. Serve with lime wedges.
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 WITH ENDIVE AND TOMATO-CILANTRO SAUCE
Categories Salad Fish Ginger Tomato Quick & Easy Crab Bell Pepper Zucchini Summer Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 21
Steps:
- For Crab Salad
- Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and sauté until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and sauté until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature.
- Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauté vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For Sauce:
- Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper.
- Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve.
CURRIED TUNA IN ENDIVE SHEAVES
Provided by The New York Times
Categories appetizer
Time 20m
Yield Hors d'oeuvres for 8 to 10 people
Number Of Ingredients 9
Steps:
- Combine all ingredients except tuna, mayonnaise and endive in a mixing bowl.
- Place the tuna in a sieve and press it lightly to remove as much water as possible, taking care not to mash the tuna.
- Add tuna with desired amount of curried mayonnaise to the mixture. Stir well and chill.
- Remove the larger outer leaves of the endive. Wash the leaves in ice water and drain.
- Immediately before serving, spoon about a tablespoon of the curried tuna mixture into the hollow of the sheaths.
CURRIED CRAB
Make and share this Curried Crab recipe from Food.com.
Provided by jenny butt
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Clean crabs & slightly crack.
- Put seasoning & curry powder over crabs.
- Mix well, and allow to stand for 10 - 15 minutes.
- Heat oil in pot & add crab & seasoning into hot oil.
- Stir for about 5 minutes--don't allow to stick or burn.
- Add 1 cup water, stir & cover.
- Allow to cook until gravy is thick.
- Serve HOT with hot rice.
Nutrition Facts : Calories 361.9, Fat 16.9, SaturatedFat 2.2, Cholesterol 147.5, Sodium 740.5, Carbohydrate 6.5, Fiber 0.9, Sugar 0.8, Protein 44.4
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