Best 6 Crab Salad In Endive Leaves Recipes

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Crab salad is a classic dish that can be enjoyed as an appetizer or a light meal. It is made with crab meat, mayonnaise, and various other ingredients, such as celery, onion, and hard-boiled eggs. Crab salad is often served on a bed of lettuce or in endive leaves. Endive leaves add a slightly bitter flavor to the dish, which complements the sweetness of the crab meat. When choosing endive leaves for crab salad, look for leaves that are crisp and have a deep green color. Avoid leaves that are wilted or have brown spots.

Here are our top 6 tried and tested recipes!

CRAB SALAD IN ENDIVE LEAVES



Crab Salad in Endive Leaves image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 9

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish

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.

CRAB SALAD IN ENDIVE LEAVES



Crab Salad in Endive Leaves image

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

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

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

CRABMEAT AND ENDIVE SALAD



Crabmeat and Endive Salad image

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

1 tablespoon olive oil
2 cups peeled, chopped celery
Coarse salt
4 large Belgian endives
2 pounds jumbo lump crabmeat, picked through for shells
Freshly ground black pepper
2 large tomatoes
1 cup mayonnaise
5 teaspoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 teaspoons cognac
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons snipped fresh chives
2 tablespoons chopped fresh tarragon

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.

EASY AND ELEGANT CRAB SALAD IN ENDIVE BOATS



Easy and Elegant Crab Salad in Endive Boats image

WOW, when I can get crab on sale and in season, I love to make this delish appetizer for our friends and family. It is tasty and elegant. Serve on a pretty platter for great presentation. Can be made ahead and chilled.

Provided by kiwidutch

Categories     Crab

Time 15m

Yield 10 serving(s)

Number Of Ingredients 10

1 lb crabmeat
1 red onion, finely diced
1 red bell pepper, finely diced
4 ounces roasted garlic, chopped
1 teaspoon Worcestershire sauce
1 bunch parsley, chopped
1 cup mayonnaise
1 teaspoon hot sauce (to taste)
4 -5 bunches Belgian endive
salt and pepper

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.

Nutrition Facts : Calories 190.2, Fat 8.6, SaturatedFat 1.3, Cholesterol 25.1, Sodium 612.3, Carbohydrate 18.3, Fiber 7, Sugar 3.2, Protein 12.1

ENDIVE LEAVES WITH CRAB RILLETTES



Endive Leaves With Crab Rillettes image

Canned lump crabmeat is transformed in these light, slightly spicy rillettes. I have been pleased with the canned lump crabmeat I have been finding lately at Trader Joe's. It is fresh and perfect for both crab cakes and for these light, slightly spicy rillettes, which I serve on endive leaves. You can also stuff cherry tomatoes with the rillettes, or mini bell peppers, or just serve them on croutons or crackers. You have a choice here of using a combination of Greek yogurt and crème fraîche, or all Greek yogurt. In the spirit of rillettes, which would be much fattier than these if they were more authentic, I vote for the yogurt/crème fraîche combo, but if you want to keep calories down use all yogurt.

Provided by Martha Rose Shulman

Categories     dinner, lunch, dips and spreads, main course

Time 20m

Yield Serves 6 to 8

Number Of Ingredients 10

8 ounces lump crabmeat
2 tablespoons extra virgin olive oil
2 tablespoons plain Greek yogurt
2 tablespoons crème fraîche (or omit and use 4 tablespoons yogurt)
1 to 2 tablespoons fresh lime juice (to taste)
1 to 2 tablespoons minced chives (to taste)
1 to 2 tablespoons finely chopped mint (to taste)
1 serrano pepper, finely chopped
Salt to taste
4 endives

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.

Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 166 milligrams, Sugar 0 grams, TransFat 0 grams

CRAB SALAD WITH ENDIVE AND TOMATO-CILANTRO SAUCE



Crab Salad with Endive and Tomato-Cilantro Sauce image

Categories     Salad     Fish     Ginger     Tomato     Quick & Easy     Crab     Bell Pepper     Zucchini     Summer     Bon Appétit

Yield 6 Appetizer Servings

Number Of Ingredients 21

Crab Salad
2 tablespoons olive oil
2 shallots, thinly sliced
1 teaspoon minced peeled fresh ginger
1/2 cup chopped tart green apple(such as Granny Smith)
1/2 cup chopped zucchini
1/2 cup chopped seeded red bell pepper
1/2 cup chopped seeded green bell pepper
1/4 cup chopped carrot
1/2 pound crabmeat, drained well, picked over
1/4 cup mayonnaise
2 tablespoons chopped fresh chives
Sauce
2 tomatoes, peeled, seeded, chopped
1/3 cup chopped fresh cilantro
2 tablespoons Sherry wine vinegar
1 garlic clove, chopped
Pinch of cayenne pepper
1/2 cup olive oil
2 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives

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.

Wonderful Recipe: Easiest Way to Make ♥ Endive Leaves Salad

This easy-to-make Endive Leaves Salad recipe offers a refreshing and unique combination of flavors. With a variety of ingredients, including endives, oranges, walnuts, blue cheese, and a zesty vinaigrette, this Endive Leaves Salad is sure to be a hit at any occasion.

Preparation in Advance

  • Prepare the vinaigrette ahead of time to allow the flavors to meld, resulting in a more harmonious and delectable taste.
  • To prevent oxidation and maintain freshness, it is advisable to separate the endive leaves and oranges. This can be conveniently done a day in advance.
  • Pre-tossing the walnuts in the vinaigrette ensures even distribution of flavors. This step can be completed up to two days in advance.

Key Ingredients

  • Endives: The star of this Endive Leaves Salad, endives impart a slightly bittern note that beautifully complements the other ingredients.
  • Oranges: The juicy and tangy sweetness of oranges provides a refreshing contrast to the endives' bitterness.
  • Walnuts: The walnuts offer a delightful crunch and nutty richness to each delectable mouthful.
  • Blue Cheese: The piquant and tangy blue cheese adds a contrasting creamy and salty dimension to the Endive Leaves Salad.
  • Vinaigrette: The vinaigrette, prepared with a harmonious balance of tanginess and acidity, binds the flavors together, resulting in a cohesive and flavorful Endive Leaves Salad.

Essential Cooking Techniques

  • Properly Separate the Endives: To ensure an aesthetically pleasing presentation, carefully separate the endive leaves, making sure to remove any discolored or blemished leaves.
  • Use a Sharp Knife for Precise Cutting: When cutting the oranges, it is essential to use a sharp and precise paring or serrated bread knives to achieve clean and even slices. This technique ensures the slices remain intact when added to the Endive Leaves Salad.
  • Handle the Blue Cheese with Care: To prevent the blue cheese from becoming overly crumbly, refrain from handling it excessively. Use a spoon to crumble the cheese onto the Endive Leaves Salad.
In conclusion, the Endive Leaves Salad is a culinary masterpiece that captivates with its unique combination of flavors and textures. By following these tips and tricks, you can effortlessly create an exquisite Endive Leaves Salad that will impress your taste buds and leave you craving for more!

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