Crab Salad with Endive and Tomato-Cilantro Sauce
- Preparing Time: -
- Total Time: -
- Served Person: 6 Appetizer Servings
- 1/2 cup olive oil
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 1/3 cup chopped fresh cilantro
- pinch of cayenne pepper
- 1/4 cup chopped carrot
- 2 tablespoons chopped fresh chives
- 1/2 cup chopped zucchini
- 2 shallots, thinly sliced
- chopped fresh chives
- 1 teaspoon minced peeled fresh ginger
- 2 tablespoons sherry wine vinegar
- 1 garlic clove, chopped
- Carbohydrate 9 g(3%)
- Cholesterol 40 mg(13%)
- Fat 30 g(47%)
- Fiber 3 g(11%)
- Protein 8 g(17%)
- Saturated Fat 4 g(22%)
- Sodium 280 mg(12%)
- Calories 340
PreparationFor Crab Salad Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and sauté until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and sauté until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature. Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauté vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) For Sauce: Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper. Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve.
PreparationFor Crab Salad Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and sauté until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and sauté until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature. Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauté vegetables in large bowl to blend. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) For Sauce: Combine tomatoes, cilantro, vinegar, garlic and cayenne in blender and puree until almost smooth. Gradually add oil and blend until sauce is thick. Transfer to medium bowl. Season to taste with salt and pepper. Arrange endive spears on large platter, tips toward platter edge. Spoon crab salad into center of platter. Drizzle sauce over endive. Garnish salad with chopped fresh chives and serve.
