CRABMEAT, CORN AND CUMIN SALAD IN ENDIVE SPEARS

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Crabmeat, Corn and Cumin Salad in Endive Spears image

This recipe makes a classy finger food for parties and gatherings. Alternate red and yellow endive spears for a colorful presentation. Recipe is from Bon Appetite. Prep time does not include refrigeration time.

Provided by DailyInspiration

Categories     Crab

Time 20m

Yield 10 serving(s)

Number Of Ingredients 11

6 ounces fresh lump crabmeat, picked over and well drained
1/2 cup frozen corn kernels, thawed and drained
1/4 cup red onion, finely chopped
1/4 cup mayonnaise
4 teaspoons fresh herbs (mixed chopped fresh herbs such as tarragon and parsley)
1 tablespoon orange juice concentrate, thawed
1 tablespoon fresh lemon juice
1 teaspoon lemon peel, finely grated
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 heads Belgian endive, separated into spears

Steps:

  • Mix first 10 ingredients in medium bowl. Season to taste with salt and pepper. Cover and chill at least 4 hours and up to 1 day.
  • Drain salad and place 1 rounded tablespoons in base end of each endive spear. Arrange on platters and serve.

Nutrition Facts : Calories 75.9, Fat 2.5, SaturatedFat 0.4, Cholesterol 14.8, Sodium 115.2, Carbohydrate 9.8, Fiber 3.7, Sugar 1.5, Protein 5

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