Crab Salad in Endive Leaves

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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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


  1. 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.
  2. Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

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