| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Belgian | August 1995 | 1 | Servings |
INGREDIENTS
| 2 | T | Olive oil |
| 2 | Shallots, thinly sliced | |
| 1 | t | Minced peeled fresh ginger |
| 1/2 | c | Chopped tart green apple |
| such as Granny | ||
| Smith | ||
| 1/2 | c | Chopped zucchini |
| 1/2 | c | Chopped seeded red bell |
| pepper | ||
| 1/2 | c | Chopped seeded green bell |
| pepper | ||
| 1/4 | c | Chopped carrot |
| 1/2 | lb | Crabmeat, drained well |
| picked over | ||
| 1/4 | c | Mayonnaise |
| 2 | T | Chopped fresh chives |
| 2 | Tomatoes, peeled seeded | |
| chopped | ||
| 1/3 | c | Chopped fresh cilantro |
| 2 | T | Sherry wine vinegar |
| 1 | Garlic clove, chopped | |
| 1 | pn | Cayenne pepper |
| 1/2 | c | Olive oil |
| 2 | Heads Belgian endive | |
| trimmed separated | ||
| into spears | ||
| Chopped fresh chives | ||
| Fat, 0 Other Carbohydrates |
INSTRUCTIONS
For Crab Salad: Heat oil in heavy large skillet over medium-high heat. Add shallots and ginger and saute until tender, about 4 minutes. Add apple, zucchini, both bell peppers and carrot and saute until tender but not brown, about 5 minutes. Remove from heat. Cool to room temperature. Mix crabmeat, mayonnaise, 2 tablespoons chopped chives and sauted 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. 6 Appetizer Servings. Bon Appetit August 1995 Converted by MC_Buster. Per serving: 2056 Calories (kcal); 187g Total Fat; (78% calories from fat); 59g Protein; 56g Carbohydrate; 196mg Cholesterol; 1245mg Sodium Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 11 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2224
Calories From Fat: 1401
Total Fat: 158.8g
Cholesterol: 15.3mg
Sodium: 2137mg
Potassium: 4866.3mg
Carbohydrates: 193.3g
Fiber: 43.1g
Sugar: 87.2g
Protein: 36.3g