Endive with Crabmeat
Belgium endive leaves topped with fresh lump crab meat to make the perfect appetizer.
Ingredients
- 5 tbsp white wine vinegar
- 3 tbsp dijon mustard
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup extra virgin olive oil
- 24 oz lump crab meat, drained
- 8 heads Belgian endive
- 1 tbsp fresh chives
Instructions
- In a bowl, whisk together the white wine vinegar, Dijon mustard, oregano, salt and pepper. Drizzle in the olive oil until well combined.
- Add lump crabmeat to the mixture and stir until combined.With a tablespoon, scoop the crabmeat onto the endive leaves.Sprinkle with Chives.