Crabmeat, Corn And Cumin Salad In Endive Spears
2013-06-20- Servings : 10
Testing
Ingredients
- 6 oz crabmeat, picked over well drained
- 1/2 cup corn kernels (frozen), thawed
- 1/4 cup red onion, finely chopped
- 1/4 cup mayonnaise
- 4 tsp mixed fresh herbs (chervil, tarragon, parsley), minced
- 1 Tbs orange juice concentrate, thawed
- 1 Tbs fresh lemon juice
- 1 tsp grated lemon peel
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
- 2 heads Belgian endive, separated into spears
- 1 Tbs fresh parsley, finely chopped
- paprika
Method
Step 1
Mix first 10 ingredients in medium bowl. Season with salt and pepper. Cover and refrigerate up to one day
Step 2
Drain salad and place 1 rounded tablespoon in base end of each endive spear. Sprinkle with parsley and paprika.
Step 3
Recipe Type: Appetizers
Ingredients: boiled, Corn, cut off cob, drained, frozen, kernels, sweet, with salt, yellow
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