- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 135
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 46 mg
- Sodium
- 283 mg
This fresh take on crab salad screams summer. The toasted buttered breadcrumbs are a nod to the brioche bun used for a crab roll, but this is served in crisp endive for a light and flavorful bite. Try to get the best and most fresh crab you can find; it really makes a difference!
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 5 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 135
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 8 g
- Cholesterol
- 46 mg
- Sodium
- 283 mg
Ingredients
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Directions
- Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and garlic and toast until golden, about 5 minutes. Set aside to cool.
- In a large bowl, add the mayonnaise, lemon juice, seafood seasoning, mustard, pinch of salt and pepper and mix to combine. Add the celery, red onion, dill, tarragon and Fresno. Mix to combine. Add the crab and gently fold so as not to break up the crab too much.
- Place 2 to 3 tablespoons of the crab salad into each endive leaf and garnish with toasted breadcrumbs, a sprig of dill and a bit of flake salt. Serve with wedges of lemon alongside for squeezing.
