Recipe courtesy of Giada De Laurentiis
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

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Crab Salad in Endive Leaves

Recipe courtesy of Giada De Laurentiis

Crab Mold

Recipe courtesy of Colleen Sadler

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

Recipe courtesy of Bobby Flay

Ackee and Potato Soup with Crab Salad

Recipe courtesy of Cheryl Smith

Marinated Crab Salad

Recipe courtesy of Alton Brown

Avocado Stuffed with Crab-Mango Salad

Recipe courtesy of Daisy Martinez

On TV

So Much Pretty Food Here