crab salad with lime, mint, and chives on endive :: by radish*rose

crab salad with lime, mint, and chives on endive

Light and flavorful, here is a super-easy, clean, and low-carb way to enjoy a lovely crab salad. The herbs provide an interesting, subtle flavor that highlights the crab, instead of overwhelming it with a lot of cream or butter. And also, herbs are pretty. Aren’t they?

The original recipe, which I’ve adapted slightly, is from one my healthy-cooking heroes, the New York Times’ Martha Rose Shulman. I own at least three of her cookbooks (…three that I can find after a brief search anyway, LOL), because I enjoy reading her interpretations of various dishes – they are original, light, healthy, and nutritious, with an international flare. Just the way we aspire to eat here at radish*rose HQ!

crab salad with lime, mint, and chives on endive
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Prep time: 
Total time: 
Serves: 4 servings
 
Equipment: Medium bowl.
Ingredients
  • 2 6-oz cans lump crabmeat, drained and rinsed (I use Bumble Bee - I keep the cans in the fridge so they're ready to go anytime!)
  • 3 T. extra virgin olive oil (use your good stuff for this!)
  • 6 T. plain Greek yogurt
  • Zest and juice of 1 lime
  • 2 T. chopped chives
  • 2 T. chopped mint leaves
  • 1 shallot, finely minced
  • Red pepper flakes, to taste
  • Sea salt & freshly ground black pepper, to taste
  • 3 endives, cleaned and leaves individually separated (alternatively, you can use celery)
  • Extra chopped herbs for garnish
Instructions
  1. Combine olive oil, yogurt, lime zest and juice, chives, mint, shallot, and red pepper flakes in your medium bowl. Whisk together until emulsified (the olive oil will have a tendency to separate; just mix it back together).
  2. Add your drained, rinsed crabmeat and mix well. Add sea salt & pepper to taste.
  3. To assemble, give it a last quick stir, then spoon crab salad onto endive leaves or celery, sprinkle with additional chopped herbs if you have them, and serve immediately. Enjoy!

This is a radish*rose recipe adapted from the source(s) named above.  All images & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish a recipe, please credit radish*rose and link back to the recipe. 

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