member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Gwendy      

Recipe Categories:

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â