Ingredients
- 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
Directions
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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By Dianne1974
Ormond Beach, FL
on November 29, 2010
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Very good, but the oregano was a bit overpowering. But I didn't use as much crab as the recipe called for. Next time, I would just add a dash or two of oregano instead of a teaspoon.
By kkrwoo_8274733
Hayward, CA
on July 20, 2009
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I made this on a hot summer day for an informal gathering with my girlfriends. I had a can of crabmeat sitting in my fridge that I got from the refrigerated section at Trader Joe's. I needed a nice and light, no-cook appetizer, so I searched Food Network, and found Giada's recipe. I added some chopped green onion, thinly sliced celery, and some toasted cashews to kick up the crunch factor (I wanted to use sliced almonds, but all I had in the pantry were cashews. I served it with crackers, as I didn't have time to go out and get the endive. It was really delicious! I will definitely make this again and try serving it as sandwiches on croissant with some butter lettuce.
By lynnbailie
Charlotte, NC
on May 06, 2007
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Again, Giada comes up with a great recipe. She always comes through for me, no matter what it is. I've never tried one of her recipes that I didn't LOVE it, not just like it. She is a tremendous chef.
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