Curried Crab In Endive Spears

Name: Curried Crab In Endive Spears
Prep time: 8 h 30 min
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 1
Cuisine: Global
Ingredients: 4 heads Belgian endive , spears separated; 2 Tbsps celery , minced; 237 milliliters crabmeat; 1 teaspoon curry powder; 2 Tbsps fresh cilantro , minced; 59 milliliters mayonnaise; 2 Tbsps onions , minced

Curried Crab In Endive Spears is a gluten free, dairy free, whole 30, and pescatarian recipe with 1 servings. One serving contains 575 calories, 34g of protein, and 43g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. It works well as a main course. If you have curry powder, celery, crabmeat, and a few other ingredients on hand, you can make it. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert. From preparation to the plate, this recipe takes approximately 8 hours and 30 minutes.

Ingredients

Servings:

4heads

Belgian endive , spears separated 2Tbsps

celery , minced 237milliliters

crabmeat 1teaspoon

curry powder 2Tbsps

fresh cilantro , minced 59milliliters

mayonnaise 2Tbsps

onions , minced

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 Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.