Cook the Book: Crabmeat, Corn and Cumin Salad in Endive Spears

Name: Cook the Book: Crabmeat, Corn and Cumin Salad in Endive Spears
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 heads Belgian endive, separated into spears; 0 teaspoons cayenne pepper; 118 milliliters frozen corn kernels, thawed, drained; 4 teaspoons mixed chopped fresh herbs (such as tarragon and parsley); 1 teaspoons ground cumin; 1 Tbsp fresh lemon juice; 170 grams fresh lump crabmeat, picked over, well drained; 59 milliliters mayonnaise; 1 Tbsp thawed orange juice concentrate; 59 milliliters finely chopped red onion

You can never have too many side dish recipes, so give Cook the Book: Crabmeat, Corn and Cumin Salad in Endive Spears a try. This recipe covers 5% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 74 calories, 4g of protein, and 5g of fat per serving. This recipe serves 10. If you have belgian endive, lemon juice, herbs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Equipment you will use

Bowl

Drain salad and place 1 rounded tablespoon in base end of each endive spear. Arrange on platters and serve.

Ingredients you will need

Endive

Base

Equipment

Bowl

Ingredients

Servings:

2heads

Belgian endive, separated into spears 0teaspoons

cayenne pepper 118milliliters

frozen corn kernels, thawed, drained 4teaspoons

mixed chopped fresh herbs (such as tarragon and parsley)1teaspoons

ground cumin 1Tbsp

fresh lemon juice 170grams

fresh lump crabmeat, picked over, well drained 59milliliters

mayonnaise 1Tbsp

thawed orange juice concentrate 59milliliters

finely chopped red onion

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.