crab salad with lime, mint, and chives on endive
Prep time: 
Total time: 
Serves: 4 servings
Equipment: Medium bowl.
  • 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
  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!
Recipe by radish*rose at