Purple Belgian Endive & Crab Salad

Name: Purple Belgian Endive & Crab Salad
Prep time: 6 min
Cook time: 6 min
Total time: 6 min
Yield: 4
Cuisine: Global
Ingredients: 1 leave from 2 heads purple-tipped Belgian endive or regular Belgian endive; 2 teaspoons capers, chopped; 1 Tb minced fresh tarragon; 1 Tb fresh lemon juice; 454 grams fresh or thawed frozen lump crabmeat; 1 Tb mayonnaise; 2 Tbs extra-virgin olive oil; 0 teaspoons freshly ground pepper; 4 teaspoons rice wine vinegar; 1 teaspoons salt; 2 drops Tabasco sauce

You can never have too many main course recipes, so give Purple Belgian Endive & Crab Salad a try. One serving contains 185 calories, 21g of protein, and 10g of fat. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, fodmap friendly, and pescatarian diet. From preparation to the plate, this recipe takes about 6 minutes. If you have lump crabmeat, capers, salt, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Ingredients

Servings:

1leave

from 2 heads purple-tipped Belgian endive or regular Belgian endive 2teaspoons

capers, chopped 1Tb

minced fresh tarragon 1Tb

fresh lemon juice 454grams

fresh or thawed frozen lump crabmeat 1Tb

mayonnaise 2Tbs

extra-virgin olive oil 0teaspoons

freshly ground pepper 4teaspoons

rice wine vinegar 1teaspoons

salt 2drops

Tabasco sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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 A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.