Photo: Anna Pelzer
Crab Salad with Endive
11 ingredients
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When buying endive, look for firm, fat, crisp heads (usually about 6 inches long) with tight, unblemished white leaves ending in yellow tips. Green tips indicate that the endive is not fresh. The cut end should look fresh, with no browning.
Estimated Nutrition (whole recipe, rough)
232
Calories
26g
Protein
6g
Fat
20g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Shallot | 1 tbsp minced (10g) | 7 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 fennel bulb, trimmed, quartered lengthwise and finely chopped
- 1/2 lb. fresh lump crabmeat, picked over for shell fragments
- 1 shallot, finely chopped
- 1 Tbs. finely snipped fresh chives, plus more for garnish
- 1 Tbs. finely chopped fresh flat-leaf parsley
- 2 Tbs. mayonnaise
- 1 Tbs. crème fraîche or sour cream
- Juice of 1 lemon
- 1/4 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground white pepper, plus more, to taste
- 6 large heads Belgian endive
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes