Crab Salad In Endive Leaves by Tori Nicole - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Crab Salad In Endive Leaves

posted in Food & Drink > Recipes
04/22/2016
  • 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

  • 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.

Comments

0
See all comments

Related Tips

24K Followers