Crab Salad In Endive Leaves Recipes

Steps:

• Drain crabmeat and place in a medium bowl. Mash with a fork. Add olive oil, yogurt and crème fraîche and mash together until mixture is spreadable. Add lime juice, chives, mint and chile and work in. Season to taste with salt. You should have about 1 1/3 cups.
• Break off endive leaves at the base. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom. Spoon crab rillettes onto leaves and arrange on a platter. Serve at once, or refrigerate until ready to serve.

Steps:

• Whisk vinegar, mustard, oregano, salt, and pepper in a large bowl to blend.
• Gradually whisk in oil.
• Add crabmeat and toss GENTLY to coat.
• Arrange endive spears on pretty platter.
• Spoon crabmeat atop endive spears.
• Sprinkle with chives.

Steps:

• Put the crab in a medium bowl, and add the bell pepper, shallot, orange zest, grated radish, celery greens, salt, and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. 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 the stuffed endive on a platter and garnish with chopped parsley or chives.

Steps:

• Place the crab in a medium bowl and use your fingertips to break it into small pieces. Add the bell pepper, shallot, orange zest, grated radish, celery greens, and salt and pepper. Combine the mayonnaise and heavy cream in a small bowl. Add the dressing to the crab and mix well. Mound a rounded spoonful of the crab salad onto the root end of each endive and fill the leaves to half their length. Arrange the stuffed endive on a platter and garnish with chopped parsley or chives.

Steps:

• Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend.
• Gradually whisk in the oil.
• Add the crab meat and toss gently to coat.
• Arrange the endive spears on a platter.
• Spoon the crab meat atop the endive spears.
• Sprinkle with chives and serve.

Steps:

• Make the dressing: Place a fine mesh strainer over a medium bowl. Halve tomatoes and squeeze, cut-side down, over strainer. Using your fingers, scoop out seeds and any remaining juices from tomato into the strainer. You should have about 1/4 cup of "tomato water" in the bowl. Discard solids.
• Add mayonnaise, lemon juice, mustard, cognac, salt, black pepper, cayenne pepper, parsley, chives, and tarragon to bowl with "tomato water"; mix until well combined. Set aside.
• Make the salad: Heat oil in a large skillet over high heat. Add celery and cook, stirring, until celery is still crunchy but no longer raw, about 2 minutes. Season with 1/2 teaspoon salt; transfer celery to a large bowl to cool.
• Trim 1/4 inch from the stem of each endive. Remove large outer leaves and halve each lengthwise. Slice halves crosswise into small strips and add to bowl with celery. Separate small inner leaves of endive and reserve.
• Add crabmeat and dressing to bowl with celery and endive; season with 1/4 teaspoon salt and pepper; gently fold to combine. Spoon salad onto the ends of the reserved endive leaves and serve.

Steps:

• Separate endive leaves, rinse and set aside.
• In large bowl, combine and toss crab meat, red onion, red bell pepper, roasted garlic and parsley. Mix well.
• Add Worcestershire, hot sauce and half of the mayonnaise, mix well.
• When desired consistency is reached, finish with salt and pepper. If too dry, add the rest of the mayonnaise and re-season.
• Scoop about one tablespoon of crab salad into separated endive leaves and serve.