Crab Salad in Endive Leaves

Name: Crab Salad in Endive Leaves
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 6 heads Belgian endive, trimmed, separated into spears; 0 teaspoons freshly ground black pepper; 680 grams crabmeat, drained, picked over; 2 Tbsps Dijon mustard; 6 servings Chopped fresh chives, for garnish; 158 milliliters extra-virgin olive oil; 1 teaspoon dried oregano; 1 teaspoons salt; 4 Tbsps white wine vinegar

Need a gluten free, dairy free, and primal main course? Crab Salad in Endive Leaves could be an amazing recipe to try. One portion of this dish contains roughly 22g of protein, 25g of fat, and a total of 323 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes around 20 minutes. Head to the store and pick up belgian endive, pepper, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Watch how to make this recipe.

Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil.

Ingredients you will need

Salt And Pepper

Mustard

Oregano

Vinegar

Cooking Oil

Equipment you will use

Whisk

Bowl

Add the crabmeat and toss gently to coat.

Ingredients you will need

Crabmeat

Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears.

Ingredients you will need

Crabmeat

Endive

Sprinkle with chives and serve.

Ingredients you will need

Chives

Equipment

Whisk

Bowl

Ingredients

Servings:

6heads

Belgian endive, trimmed, separated into spears 0teaspoons

freshly ground black pepper 680grams

crabmeat, drained, picked over 2Tbsps

Dijon mustard 6servings

Chopped fresh chives, for garnish 158milliliters

extra-virgin olive oil 1teaspoon

dried oregano 1teaspoons

salt 4Tbsps

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing 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. One wine you could try is Trentadue La Storia Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 20 dollars.