CRABMEAT, CORN AND CUMIN SALAD IN ENDIVE SPEARS
This recipe makes a classy finger food for parties and gatherings. Alternate red and yellow endive spears for a colorful presentation. Recipe is from Bon Appetite. Prep time does not include refrigeration time.
Provided by DailyInspiration
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
- Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.
Nutrition Facts : Calories 75.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 14.8, Sodium 115.2, Carbohydrate 9.8, Fiber 3.7, Sugar 1.5, Protein 5
CRAB SALAD IN ENDIVE LEAVES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
CURRIED CRAB IN ENDIVE SPEARS
Make and share this Curried Crab in Endive Spears recipe from Food.com.
Provided by Jacques Lorrain
Categories Crab
Time 8h30m
Yield 24 pieces
Number Of Ingredients 7
Steps:
- Combine first 4 ingredients in small bowl.
- Mix in crab meat. Season
- to taste with pepper.
- (Can be prepared 8 hours ahead.
- Cover and refrigerate.) Place 1 heaping tsp crab mixture on base of each endive spear.
- Sprinkle with cilantro.
- Arrange on platter in spoke pattern and serve.
Nutrition Facts : Calories 24.8, Fat 1, SaturatedFat 0.2, Cholesterol 0.6, Sodium 36.8, Carbohydrate 3.6, Fiber 2.7, Sugar 0.4, Protein 1.1
CRAB SALAD IN ENDIVE LEAVES
I saw the lovely Giada de La make this on The Food Network last week, and HAD to do this for guests for lunch. 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 Recipe #137331 - Greek-Style Oven-Baked Lemon Parmesan Potatoes, by Kittencal. All were suitably impressed! Super simple, too !
Provided by NurseJaney
Categories Crab
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 428.2, Fat 26.6, SaturatedFat 3.8, Cholesterol 86.1, Sodium 791.6, Carbohydrate 18.8, Fiber 16.2, Sugar 1.4, Protein 31.9
SOUTHWEST CORN AND CUMIN SALAD
This unique recipe comes from my Arizona Cookbook. Cumin, fresh vegtables and dressing makes this a hit especially during our HOT Arizona summers. Ingredients are almost always on hand.
Provided by BakinBaby
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a serving bowl. Season with salt and pepper and adjust seasoning to your taste,possibly adding hot sauce to bring corn and tomatoes to a spicy level.
- Cool and refrigerate for at least 1 hour.
CRAB SALAD WITH ENDIVE AND TOMATO-CILANTRO SAUCE
Categories Salad Fish Ginger Tomato Quick & Easy Crab Bell Pepper Zucchini Summer Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 21
Steps:
- For Crab Salad
- Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and sauté until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and sauté until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature.
- Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauté vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For Sauce:
- Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper.
- Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve.
STUFFED ENDIVE SPEARS
This is my kind of Super ball food! If you don't like endive spread it in crackers or use as a dip for vegies. Use as a condiment for a sandwich or serve with grilled chicken.I`ve also added 1/4 cup diced red onions to the mixture.
Provided by Rita1652
Categories Spreads
Time 15m
Yield 36 appetizers
Number Of Ingredients 9
Steps:
- Combine first seven ingredients mix well.
- Trim ends of endive and separate heads into spears.
- Spread cheese mixture on endive spears.
- Serve immediately or cover and chill up to 2 hours before serving.
- Garnish with basil sprigs.
Nutrition Facts : Calories 37.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 5, Sodium 57.7, Carbohydrate 2, Fiber 1.5, Sugar 0.3, Protein 2
CRABMEAT AND ENDIVE SALAD
An array of herbs and spices give this crab salad from chef Michael Romano its unforgettable flavor.
Provided by Martha Stewart
Yield Serves 8
Number Of Ingredients 17
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.
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