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Belgian Endive and Curried Crab Salad
At a Glance
- Prep
- 35 minutes
- Total
- 35 minutes
- Servings
- 32 serving(s)
Categories
- Appetizer
- Lunch
- Salad
- Snacks
- No-cook
- Lunch/Snacks
- No-Cook
Allergens
- Shellfish
- Eggs
Servings & Nutrition
Original recipe serves 32. Current scale: 1x.
Calories
22.7
per serving
726.4 for selected servings
Fat
1.1g
per serving
35.2g for selected servings
Sugar
0.4g
per serving
12.8g for selected servings
Protein
0.9g
per serving
28.8g for selected servings
Carbohydrates
3.1g
per serving
99.2g for selected servings
Make and share this Belgian Endive and Curried Crab Salad recipe from Food.com.
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Equipment
Medium bowl, whisk, spoon, platter
Ingredients
- 6 tablespoons mayonnaise
- 2 teaspoons curry powder
- 1 garlic clove, minced
- 2 tablespoons lemon juice, freshly squeezed
- 2 -3 teaspoons water
- 5 sprigs fresh tarragon leaves, finely chopped
- 2 tablespoons fresh lemon juice
- 3/4 cup lump crabmeat
- salt & freshly ground black pepper, to taste
- 4 -5 heads Belgian endive, leaves separated
Instructions
In a medium bowl, whisk together mayo, curry powder, garlic, tarragon, lemon juice, and 2-3 teaspoons water.
Add crabmeat, and season with salt and pepper.
Mix well to combine.
Spoon 1 Tablespoon of crabmeat mixture onto the root end of each endive leaf.
It is suggested to arrange on a round platter all the way around, and place ripe cherry tomatoes in the center.
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