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    Crab Salad in Endive 2 View Edit

    Servings: Not specified

    Directions

    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.

    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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 20 minutes Yield: 6 servings

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