Crab Salad in Endive Leaves

Total Time
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 !

Ingredients Nutrition


  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.
Most Helpful

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.

Chef floWer April 06, 2010

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.

Sernarama June 29, 2008

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!

Recipe Reader May 16, 2007