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Crab Salad On Endive Appetizer

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Ingredients

Adjust Servings:
6 ounces lump crabmeat, broken into small pieces
1/4 red bell pepper, finely chopped
1 shallot, finely chopped
1 teaspoon orange zest
3 radishes, grated
3 tablespoons celery leaves, chopped
salt and pepper
1/4 cup mayonnaise
3 tablespoons evaporated milk
24 endive, separated leaves
chopped parsley or chives, to garnish

Nutritional information

216.8
Calories
37 g
Calories From Fat
4.2 g
Total Fat
0.9 g
Saturated Fat
13.2 mg
Cholesterol
320.2 mg
Sodium
36.6 g
Carbs
31.9 g
Dietary Fiber
3 g
Sugars
16.4 g
Protein
525g
Serving Size

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Crab Salad On Endive Appetizer

Features:
    Cuisine:

    These light and fresh bites don't require a fork and are easy to pick up and carry at a cocktail or dinner party and can be made a day or two in advance. Or reduce the recipe size for an endulgent lunch for yourself!
    Endive is a flavorful member of the lettuce family that serves as a natural and edible bowl for the crab salad. Look for small heads of endive with no wilting leaves and a bright color. The original recipe called for heavy cream, but that has been replaced with evaporated milk with the same results and less calories and fat. Silk tofu works as well, too, for added protein.

    • 33 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Crab Salad on Endive Appetizer, These light and fresh bites don’t require a fork and are easy to pick up and carry at a cocktail or dinner party and can be made a day or two in advance Or reduce the recipe size for an endulgent lunch for yourself! Endive is a flavorful member of the lettuce family that serves as a natural and edible bowl for the crab salad Look for small heads of endive with no wilting leaves and a bright color The original recipe called for heavy cream, but that has been replaced with evaporated milk with the same results and less calories and fat Silk tofu works as well, too, for added protein , These light and fresh bites don’t require a fork and are easy to pick up and carry at a cocktail or dinner party and can be made a day or two in advance Or reduce the recipe size for an endulgent lunch for yourself! Endive is a flavorful member of the lettuce family that serves as a natural and edible bowl for the crab salad Look for small heads of endive with no wilting leaves and a bright color The original recipe called for heavy cream, but that has been replaced with evaporated milk with the same results and less calories and fat Silk tofu works as well, too, for added protein


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    Steps

    1
    Done

    Lightly Combine the Crab, Bell Pepper, Shallot, Orange Zest, Grated Radish, Celery Greens, Salt, and Pepper in a Medium Bowl.

    2
    Done

    in a Separate Bowl, Combine the Mayonnaise and Heavy Cream.

    3
    Done

    Add the Dressing to the Crab and Mix Well.

    4
    Done

    Using a Rounded Spoonful, Mound the Crab Salad Onto the Root End of the Endive and Fill the Leaves Half the Length of the Endive. Arrange on a Platter or at Each Place Setting.

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    Elora Bailey

    Baking prodigy whipping up delectable pastries and desserts with precision.

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