Crab-Stuffed Endive Leaves
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
1/2 cup white wine vinegar2 tablespoons Dijon mustard1/2 tablespoon salt substitute1/2 teaspoon freshly ground black pepper1 pound lump crabmeat1/3 cup finely chopped red bell peppers3 heads Belgian endive, trimmed and leaves separatedFresh chives, as needed
Whisk together vinegar, mustard, salt substitute and pepper. Add crabmeat and red bell peppers, tossing gently to combine.
Arange endive leaves on a platter. Spoon crabmeat mixture in endive leaves and garnish with fresh chives.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user FLARANCHO.
Arange endive leaves on a platter. Spoon crabmeat mixture in endive leaves and garnish with fresh chives.
Serving Size: Makes 8 Servings
Number of Servings: 8
Recipe submitted by SparkPeople user FLARANCHO.
Nutritional Info Amount Per Serving
- Calories: 81.0
- Total Fat: 1.4 g
- Cholesterol: 50.0 mg
- Sodium: 402.7 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 6.2 g
- Protein: 10.6 g
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