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; 2 Tbsps Dijon mustard; 158 milliliters extra virgin olive oil; 6 servings fresh chives, chopped for garnish; 0 teaspoons fresh ground pepper; 680 grams lump crabmeat, drained, picked for shell; 1 teaspoon dried oregano; 1 teaspoons salt; 4 Tbsps white wine vinegar

Crab Salad in Endive Leaves might be just the main course you are searching for. One serving contains 323 calories, 22g of protein, and 25g of fat. This recipe serves 6. This recipe covers 20% of your daily requirements of vitamins and minerals. If you have salt, oregano, extra virgin olive oil, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes around 20 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet.

Ingredients

Servings:

6heads

Belgian endive, trimmed, separated into spears 2Tbsps

Dijon mustard 158milliliters

extra virgin olive oil 6servings

fresh chives, chopped for garnish 0teaspoons

fresh ground pepper 680grams

lump crabmeat, drained, picked for shell 1teaspoon

dried oregano 1teaspoons

salt 4Tbsps

white wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.