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TammyWright

Dungenese Crab & Endive salad

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this is super low fat and delicious!

 

you can also improvise the recipe and make it hors d'oevres by putting the chopped salad part in endive boats so they are finger foods.

 

INGREDIENTS:

1 1/2 to 2 cups Dungeness crab meat (about 1 large crab), coarsely shredded

1 teaspoon minced chives

2 tablespoons + 1 teaspoon Meyer lemon juice

1 teaspoon fine sea salt

1 teaspoon freshly ground black pepper

2 1/2 tablespoons extra-virgin olive oil

1 teaspoon Meyer lemon zest

7 heads Belgian endive, red or green

1/2 cup fresh Italian parsley leaves, whole if small, coarsely chopped if large

 

Instructions: In a small bowl, combine the crab, chives, 1 teaspoon of the Meyer lemon juice, 1/2 teaspoon of the salt, 1/2 teaspoon of the freshly ground black pepper and 1 teaspoon of the olive oil. Gently mix with a fork.

 

In a salad bowl, combine the 2 tablespoons lemon juice with the remaining salt, pepper and olive oil. Whisk gently, then add the zest

.

Trim the flat ends of the Belgian endive and remove the leaves, leaving the core behind. Chop half of the leaves and add them, along with the parsley leaves, to the salad bowl and gently toss.

 

Arrange the remaining leaves on 6 salad plates. Divide the chopped Belgian endive among each plate, then top each with equal portions of the crab mixture and serve immediately.

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Quote:
Originally Posted by christie272 View Post
This sounds deliscious!! My future inlaws had a special dinner for us after we were engaged. It was all dungeness crab and it was amazing!

hmmm...i love dungenese crab...it is so cheap here in san fran...my parents bought 10 the other night and totally cleaned and picked all the meat from them...my fav. sandwich is at the dockside cafe...dungenese crab with melted butter on a toasted roll...it is to die for..

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