Crab Salad in Endive Leaves |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Followed the recipe as written, except - as a Chesapeake Bay seafood lover, HAD to add a sprinkle of Phillips Seafood Seasoning. (NOT Old Bay -too salty. ) Served with Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes - Greek-Style Oven-Baked Lemon Parmesan Potatoes, by Kittencal. All were suitably impressed. Super simple, too . Ingredients:
4 tablespoons white wine vinegar |
2 tablespoons dijon mustard |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
2/3 cup extra virgin olive oil |
24 ounces lump crabmeat, drained, picked for shell |
6 heads belgian endive, trimmed, separated into spears |
fresh chives, chopped for garnish |
Directions:
1. Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend.
2. Gradually whisk in oil.
3. Add crabmeat and toss GENTLY to coat.
4. Arrange endive spears on pretty platter.
5. Spoon crabmeat atop endive spears.
6. Sprinkle with chives.
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