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CRAB SALAD IN ENDIVE SHELLS *****

Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
hr min

Level:
Easy

Serves:
6 servings

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish

Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.

Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

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https://recipes.connorbowen.com/recipe/crab-salad-in-endive-shells/