Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Dungeness Crab Salad on Endive Petals




Source of Recipe


RC


Recipe Introduction


Adapted from Martha Stewart’s Holidays 2003


List of Ingredients




7 oz cooked Dungeness crab meat
2 inner stalks of celery finely chopped
2 Tbsp mayonnaise
1 Tbsp freshly grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 ½ tsp Dijon mustard
Coarse salt and freshly ground pepper
5-6 firm, fresh heads Belgium endive
Fresh chopped parsley for garnish

Recipe



Cut 1/2 inch off the bottom (root end) of each head of endive. Separate the leaves, and set aside 24. Trim the leaves to measure about 4 inches in length. The leaves may be kept, in a single layer under a damp paper towel, in the refrigerator for up to 4 hours.

Cut Dungeness crab meat into chunks. In a medium bowl, combine celery, mayonnaise, mustard lemon zest and juice, salt and pepper to taste. Add Dungeness crab meat and mix well.

Place a tablespoon of the Dungeness crab salad on the base of each endive petal. Garnish with parsley and serve