Endive Stuffed with Old Bay Crab Salad
The recipe Endive Stuffed with Old Bay Crab Salad can be made in approximately 45 minutes. This recipe makes 30 servings with 143 calories, 9g of protein, and 4g of fat each. For $2.3 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. This recipe from Jeanettes Healthy Living has 787 fans. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. A mixture of italian herb mix, dijon mustard, hot sauce, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 100%, this dish is great. Similar recipes include Crab Salad on Endive Appetizer, Crab Salad in Endive Leaves, and Purple Belgian Endive & Crab Salad.
Servings: 30
Ingredients:
½ cup celery, finely diced
¼ teaspoon celery seed
finely chopped chives
1 pound fresh crabmeat (I get mine from Costco's)
2 teaspoons Dijon mustard
30 Endive spears ( - 6 whole endive - choose the larger ones)
¼ teaspoon garlic powder
salt and fresh ground pepper, to taste
1 teaspoon hot sauce, to taste
1 teaspoon Italian herb mix
lemon juice from one lemon
½ cup organic mayonnaise
1 tablespoon Old Bay Seasoning
finely chopped red bell pepper
2 tablespoons scallion, finely chopped
Equipment:
bowl
Cooking instruction summary:
Place crab in a large bowl; use your fingers to break crab into pieces.Add Italian herb mix, Old Bay seasoning, mayonnaise, bell pepper, celery, scallion, celery seed, Dijon mustard, garlic powder, lemon juice and hot sauce. Season to taste with salt and pepper. Add more hot sauce to your taste. Gently toss ingredients together. Chill until ready to stuff endive spears.Cut ends off whole endive and separate leaves. You will only be able to use the larger leaves. Reserve the smaller pieces for a salad.Spoon crab salad onto endive leaf (the flat end).
Step by step:
1. Place crab in a large bowl; use your fingers to break crab into pieces.
2. Add Italian herb mix, Old Bay seasoning, mayonnaise, bell pepper, celery, scallion, celery seed, Dijon mustard, garlic powder, lemon juice and hot sauce. Season to taste with salt and pepper.
3. Add more hot sauce to your taste. Gently toss ingredients together. Chill until ready to stuff endive spears.
4. Cut ends off whole endive and separate leaves. You will only be able to use the larger leaves. Reserve the smaller pieces for a salad.Spoon crab salad onto endive leaf (the flat end).
Nutrition Information:
covered percent of daily need
