Crab Salad With Endive And Tomato Cilantro Sauce Recipes

CRAB SALAD IN ENDIVE LEAVES

Crab Salad in Endive Leaves image

Provided by Giada De Laurentiis Bio & Top Recipes

Time 20m

Yield 6 servings

Number Of Ingredients 9

Ingredients

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 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

Ingredients

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.

CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES

Cilantro-Lime Crab Salad in Avocado Halves image

Categories Salad Shellfish Vegetable No-Cook Quick & Easy Lime Crab Avocado Spring Cilantro Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

Ingredients

1/3 cup finely chopped red onion
3 tablespoons mayonnaise
2 tablespoons chopped fresh cilantro
3 teaspoons fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon grated lime peel
8 ounces crabmeat
1 ripe large avocado, halved, pitted, peeled Lime wedges

Steps:

Stir red onion, mayonnaise, cilantro, 2 teaspoons lime juice, cumin and lime peel in medium bowl to blend. Mix in crabmeat. Season salad with salt and pepper. Brush avocado halves with remaining 1 teaspoon lime juice to prevent discoloration. Arrange avocado halves, cut side up, on plates. Mound crab salad on each avocado half. Serve salad with lime wedges.

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