Crab Salad in Endive Leaves

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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.

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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.

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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.