Crab Salad in Endive Leaves

READY IN: 20mins
Recipe by NurseJaney

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 Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes - Greek-Style Oven-Baked Lemon Parmesan Potatoes, by Kittencal. All were suitably impressed! Super simple, too !

Top Review by Chef floWer

This made a nice salad, we served it with a variety of salads at our BBQ. I kept to the recipe except I used baby endive leaves. The recipe was easy to put together and directions were really easy to follow. Thank you NurseJane for posting your recipe.

Ingredients Nutrition

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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