Recipe courtesy of Giada De Laurentiis
Print
Total:
20 min
Prep:
20 min
Yield:
6 servings
Level:
Easy

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

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.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Lebanese Grape Leaves

Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel

Recipe courtesy of Bobby Flay

Baked Crab Cakes

Recipe courtesy of Bobby Deen

Patti's Jumbo Lump Crab Cakes

Recipe courtesy of Patti LaBelle

Portobello Crab Rockefeller

Recipe courtesy of Billy Vasquez

Crab Cake Sandwich

Recipe courtesy of Sunbird Kitchen

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

Crab and Ricotta Cannelloni

Recipe courtesy of Giada De Laurentiis

Old Bay Steamed Blue Crabs

Recipe courtesy of Young Sun Huh

On TV

Trending Videos

So Much Pretty Food Here