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

Ingredients

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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Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

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