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

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