Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
| Sauce | 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
- 2 heads purple Belgian endive
- 4 teaspoons rice wine vinegar
- 1 pound fresh lump crabmeat
- 1 tablespoon minced fresh tarragon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon mayonnaise
- 2 teaspoons capers chopped
- 2 drops Tabasco sauce
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly-ground black pepper
Directions
Arrange 4 endive leaves on each of 4 chilled salad plates.
Coarsely chop the remaining leaves and make a bed of them on the arranged leaves.
Combine vinegar, crabmeat, tarragon, olive oil, mayonnaise, capers, tabasco and lemon juice.
Season with salt and pepper.
Divide crab mixture equally among the plates mounding it on the beds of chopped endive.
Serve immediately.
Category:Cathy's Recipes
Category:Seafood Salad Recipes
Category:Belgian endive Recipes
Category:Crab Recipes
Category:Caper Recipes