QiMeal
Crab Salad in Endive Leaves
Crab Salad in Endive Leaves · ready in 15 min · 4 servings · 210 kcal per serving · easy · 9 ingredients
Delicate lump crabmeat is gently dressed in a bright white wine vinaigrette, then nestled into crisp Belgian endive leaves for a fresh, elegant bite that feels light yet luxurious.
- Prep
- 15 min
- Total
- 15 min
- Serves
- 4
- kcal
- 210
- Difficulty
- easy
Ingredients · 4 servings
- 10 gWhite wine vinegar
- 15 gDijon mustard
- 1 gOregano, dried
- 4 gSalt
- 1 gGround pepper, fresh
- 60 gExtra virgin olive oil
- 450 gLump crabmeat
- 300 gBelgian endive
- 10 gChives, fresh
Equipment
chef knife, cutting board, mixing bowl, serving platter, spatula, spoon, whisk
Instructions
- Prep ingredients
Gather a large mixing bowl and whisk, separate Belgian endive leaves, and finely chop the fresh chives for garnish. · 5 min
What to look for: well blended and smooth
- Whisk base
Whisk together white wine vinegar, Dijon mustard, dried oregano, salt, and fresh ground pepper in the bowl until smooth. · 2 min
What to look for: smooth and unified
- Emulsify dressing
Slowly drizzle in the extra virgin olive oil while whisking constantly to form a thick, glossy dressing. · 2 min
What to look for: thick and glossy
- Coat crab
Add the lump crabmeat to the bowl and gently fold until evenly coated without breaking the pieces. · 1 min
What to look for: evenly coated
- Arrange endive
Arrange the Belgian endive leaves in a single layer on a serving platter with the cups facing up. · 2 min
What to look for: evenly mounded filling
- Fill and garnish
Spoon the crab salad into the endive leaves and finish by sprinkling the chopped chives over the top before serving. · 2 min
What to look for: neatly filled and fresh
Nutrition (per serving)
| kcal | 210 |
|---|---|
| Protein | 18 g |
| Carbohydrates | 3 g |
| of which sugars | 1 g |
| Fat | 14 g |
| of which saturated | 2 g |
| Fibre | 2 g |
| Sodium | 480 mg |
Nutri-ScoreB
Allergens
Contains: crustaceans, mustard
May contain: fish
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
Ingredient substitutions
White wine vinegar
- Champagne vinegar: Provides similar acidity with slightly softer flavor
- Apple cider vinegar: Adds mild fruitiness
Dijon mustard
- Whole grain mustard: Adds visual interest
- Yellow mustard: Simpler, less refined flavor
Oregano
- Dried thyme: Works well with crab
- Fresh oregano: Finely chop before using
Salt
- Sea salt: Flaky salt gives better control
Ground pepper
- White pepper: Keeps dressing pale
Extra virgin olive oil
- Avocado oil: Neutral and heart healthy
- Grapeseed oil: Light and neutral
