Prep 20 mins
Cook 0 mins
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 !
- 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
- 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.
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.
I made this yesterday with shrimp instead of crabmeat for a barbeque we were invited to. It was a huge hit because it was tasty and South Beach friendly (we have lost over 200 lbs amongst the 8 of us collectively). The dressing worked well with the shrimp. I did cut back on some of the oil (my arm was getting tired from whisking) and it was still yummy and not dry. Oh! I also added a sliver of avocado on each one instead of chives.
Delicious! This would be a nice lunch, appetizer, or party tray. It looks and tastes great! I chose this for Spring 07 PAC envet. Thank you for posting NurseJaney!