Crab Salad In Endive Leaves Recipes

CRAB SALAD IN ENDIVE LEAVES

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

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.

CRABMEAT AND ENDIVE SALAD

Steps:

• Make the dressing: Place a fine mesh strainer over a medium bowl. Halve tomatoes and squeeze, cut-side down, over strainer. Using your fingers, scoop out seeds and any remaining juices from tomato into the strainer. You should have about 1/4 cup of "tomato water" in the bowl. Discard solids.
• Add mayonnaise, lemon juice, mustard, cognac, salt, black pepper, cayenne pepper, parsley, chives, and tarragon to bowl with "tomato water"; mix until well combined. Set aside.
• Make the salad: Heat oil in a large skillet over high heat. Add celery and cook, stirring, until celery is still crunchy but no longer raw, about 2 minutes. Season with 1/2 teaspoon salt; transfer celery to a large bowl to cool.
• Trim 1/4 inch from the stem of each endive. Remove large outer leaves and halve each lengthwise. Slice halves crosswise into small strips and add to bowl with celery. Separate small inner leaves of endive and reserve.
• Add crabmeat and dressing to bowl with celery and endive; season with 1/4 teaspoon salt and pepper; gently fold to combine. Spoon salad onto the ends of the reserved endive leaves and serve.

EASY AND ELEGANT CRAB SALAD IN ENDIVE BOATS

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.

ENDIVE LEAVES WITH CRAB RILLETTES

Steps:

• Drain crabmeat and place in a medium bowl. Mash with a fork. Add olive oil, yogurt and crème fraîche and mash together until mixture is spreadable. Add lime juice, chives, mint and chile and work in. Season to taste with salt. You should have about 1 1/3 cups.
• Break off endive leaves at the base. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom. Spoon crab rillettes onto leaves and arrange on a platter. Serve at once, or refrigerate until ready to serve.

CRAB SALAD WITH ENDIVE AND TOMATO-CILANTRO SAUCE

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.