Crab Salad in Endive Leaves

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The ingredients in the recipe overpower the sweet,delicate crab meat. I read the reviews before I made it and used less oil than the recipe calls for, but unfortunately, the dressing was still much too strong for the crab meat. It is not a recipe I would recommend nor will I make again.

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After reading these reviews I am afraid to even try it! The lump crab cost me $25.00 for one pound and I would hate to waste it. What a shame, I was looking forward to trying this and wish Giada would re-do the recipe!

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Tasty? What did you think?After reading all of the comments I tried something a little different. I made the vinaigrette and added only what I need to moisten the crab I also added some chives and mixed what I was going to use, not all at once. Everyone loved them and they look pretty amazing as well. I also used one of Tyler's recipes to go along with this one which was pretty amazing in the endive cups. (Roasted Tenderloin of beef with spicy crab salad. Of course I only used the spicy crab salad. All the left over I rolled into sushi and have had some incredible meals.

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I made this for a Christmas party and found the dressing to be tasty. Unfortunately, I believe it overpowered the lovely sweet flavor of the crab. I tasted it the night before it was going to be served and thought, "uh-oh", but actually when it came time to put the crab in the endive, most of the dressing--and the problematic oil that so many people mentioned--had drained off of it leaving a nice--but strong--flavor and there was no problem with excess oil. I would use half the amount of dressing next time to make it worthy of a 4th star...don't think it's possible to make it truly excellent. Nevertheless, everyone seemed to rave about them despite my own opinion!! Tonight I am using left overs (made a triple batch because it was a huge party in a big seafood salad. There is enough dressing remaining at the bottom of the bowl that I will use it to dress the salad greens. Oh, and to clarify, I used triple the shrimp and a single portion of the dressing just like the recipe is written--which was still too much dressing.

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I made this in my Cuisinart mini prep and blended the dressing and adjusted vinegar and dijon accordingly. I also added the chives to the dressing instead of on top as a garnishment. I used a ice cream scoop to make a nice mound on top of some spring lettuce mix and then drizzled a little of the dressing around the side. I didnt add all the dressing to the crab and i think that made a difference also. As a garshment, lightly sprinkled some bread crumbs on top of the mound and around the plate and finely chopped some parsley. Pretty presentation, good balance of dressing to crab.. it was a crowd pleaser.

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I made this for Thanksgiving and everyone LOVED it. I used very good olive oil from Crete and champagne vinegar. It's surprising to me that so many found this recipe oily; perhaps they failed to emulsify.

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I made this for Thanksgiving and, like other reviewers, thought it was too oily and needed something to jazz it up. So I added lemon zest and cayenne pepper, and tossed in the chives rather than putting them on top. I won't pitch the recipe just yet. I'll keep working at it till I perfect it.

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My boyfriend and I are big fans of crab meat, but we found this recipe a bit greasy. It was also lacking in taste, although I couldn't put my finger on what.

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This appetizer was such a hit - people were asking for the recipe.
The second time I made it I substituted chunky pieces of shrimp and it was just as good - if not better!
Definitely a crowd pleaser!!

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This was an oil slick and a WASTE of good crab. Bet you don't really eat this Miss Giada!