Crab Salad with Endive and Tomato-Cilantro Sauce Recipe

Name: Crab Salad with Endive and Tomato-Cilantro Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Heat oil in heavy large skillet over medium-high heat.
2
Add shallots and ginger and saute until tender, about 4 minutes.
3
Add apple, zucchini, both bell peppers and carrot and saute until tender but not brown, about 5 minutes.
4
Remove from heat.
5
Cool to room temperature.
6
Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and saute vegetables in large bowl to blend.
7
Season to taste with salt and pepper.
8
(Can be prepared 1 day ahead.
9
Cover and refrigerate.)
10
Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth.
11
Gradually add oil and blend until sauce is thick.
12
Transfer to medium bowl.
13
Season to taste with salt and pepper.
14
Arrange endive spears on large platter, tips toward platter edge.
15
Spoon crab salad into center of platter.
16
Drizzle sauce over endive.
17
Garnish salad with chopped fresh chives and serve.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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), and more.

Yes, Crab Salad with Endive and Tomato-Cilantro Sauce falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crab Salad with Endive and Tomato-Cilantro Sauce

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