Crab Salad in Endive Leaves
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 3
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 21
- Cholesterol
- 110
- Sodium
- 698
- Total: 20 min
- Prep: 20 min
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.