Endive Crabmeat Appetizer
To taste with pepper. Add 12 cup canned lump crab and 2 tablespoons Italian salad dressing.
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Whisk the vinegar mustard oregano salt and pepper in a large bowl to blend.
Endive crabmeat appetizer. I used Roasted Garlic Italian dressing Put a heaping spoonful of the avocado and crabmeat on each endive leaf. Directions Step 1 In a bowl combine the mayo mustard lemon juice Worcestershire sauce vinegar and hot sauce in a small bowl Step 2 Add salt pepper to taste and whisk together well Step 3 Add the shallots capers green onions and chopped herbs. Pat dry and pick through to remove any shells.
2 Mound 2 teaspoons crab filling at stem end of each endive leaf. Peel an extra large ripe California avocado cut into cubes. Gradually whisk in the oil.
To make dressing whisk mayonnaise chili sauce lemon juice Worcestershire hot sauce 12 teaspoon pepper and paprika in a medium bowl until smooth. Sprinkle with chopped herbs squeeze a little Sriracha sauce on top and serve immediately. Taste for seasoning and add salt if necessary.
Mix cheese with 1 tablespoon onions lemon juice Worcestershire and pepper. Mix until thoroughly combined. Mash until only small chunks remain.
Place in a molcajete or bowl and add roasted garlic. Add crab and stir to mix. Combine first 4 ingredients in small bowl.
Arrange endive leaves onto a plate and spoon about 2 teaspoons of crab salad onto stem-end of endive spears. Drain crab of any liquid and spread out on a few layers of paper towels. Cut 2 of the endive cores crosswise into 14-inch slices and toss with the celery.
Cover and refrigerate Place 1 heaping tsp crab mixture on base of. Use the red California endive cut off the core and separate the leaves. Can be prepared 8 hours ahead.
Mix in crab meat. Arrange the endive spears on a platter. In a small bowl combine the crabmeat chives vegenaise lemon juice and lemon zest.
In a bowl add crab meat and mayonnaise and gently toss until combined. Add roasted jalapeño crabmeat onion tomato 4 tablespoons of the cilantro lime juice and salt and stir until just combined. Add the crabmeat and toss gently to coat.
Add crabmeat and dressing season with 18 teaspoon salt and 18 teaspoon pepper and fold gently with a rubber.
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