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Crab Salad in Endive Leaves Recipe

Crab Salad in Endive Leaves

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 31-38 of 38

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  • on February 20, 2006

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    I love everything Giada does....but I didn't love this. That being said, I think the key to this recipe is the quality of the crabmeat. I used canned (an expensive canned, at that and it was too fishy! As I was having a small party, I ran to the store and bought a little container of very fresh, very expensive claw meat and it improved the recipe, but didn't make it a repeater. I agree with previous reviews that it was too oily. Just didn't love the flavors of what could be an elegant and simple appetizer.

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  • on February 07, 2006

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    I made this with less oil, a lot of fresh herbs (basil and It. Parsley and a dash of Tobasco sauce to give it a little kick and it was great. But even using less oil I still had a lot sitting at the bottom of the bowl so I would use even less next time. Otherwise I liked it a lot.

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  • on January 03, 2006

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    I thought this recipe was a little to oily and it seemed to be missing something. Would not make again.

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  • on December 27, 2005

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    this would have been better if the salad were creameir instead of tangy. maybe some cream cheese and chives.

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  • on December 04, 2005

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    great and light

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  • on November 26, 2005

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    I've made this a few times and received rave reviews from my guests. I recommend adding some diced celery for a little crunch.

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  • on November 03, 2005

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    Normally, I am really pleased with all of Giada's recipes, but this one was a bit too oily for my likings.

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  • on September 26, 2005

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    So delicious!

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