Endive Stuffed with Old Bay Crab Salad
Try this Endive Stuffed with Old Bay Crab Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 30
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
contains fish
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon garlic powder
- 1/4 teaspoon celery seed
- 2 teaspoons dijon mustard
- salt and fresh ground pepper to taste
- 1 tablespoon old bay seasoning
- 1 pound fresh crabmeat (i get mine from costco's)
- 1 teaspoon italian herb mix
- 1/2 cup organic mayonnaise
- 1 cup red bell pepper finely diced
- 1/2 cup celery finely diced
- 2 tablespoons scallion finely chopped
- lemon juice from one lemon
- 1 teaspoon hot sauce to taste
- 30 endive spears (~ 6 whole endive - choose the larger ones)
- finely chopped chives
- finely chopped red bell pepper
- Carbohydrate 0.442240666866274 g
- Cholesterol 0 mg
- Fat 0.0445303333562491 g
- Fiber 0.136996662053085 g
- Protein 0.0858523333625182 g
- Saturated Fat 0.00758063334334567 g
- Serving Size 1 1 piece (21g)
- Sodium 13.3636666667488 mg
- Sugar 0.305244004813189 g
- Trans Fat 0.0129531333366748 g
- Calories 2 calories
Place crab in a large bowl; use your fingers to break crab into pieces.Add Italian herb mix, Old Bay seasoning, mayonnaise, bell pepper, celery, scallion, celery seed, Dijon mustard, garlic powder, lemon juice and hot sauce. Season to taste with salt and pepper. Add more hot sauce to your taste. Gently toss ingredients together. Chill until ready to stuff endive spears.Cut ends off whole endive and separate leaves. You will only be able to use the larger leaves. Reserve the smaller pieces for a salad.Spoon crab salad onto endive leaf (the flat end).
