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Add a photoПорций: 12
Ингредиенты
- 1 lb jumbo lump crab picked over, shells removed
- 1/4 c. mayonnaise
- 1 tsp Dijon mustard
- 2 Tbsp. minced tarragon Zest of 1 small lemon Juice of 1 small lemon Coarse salt Freshly-grnd black pepper
- 1 sm English cucumber ends trimmed, sliced 1/8" thick
- 4 sm Belgian endive heads - (to 5) washed, and pulled apart
- 2 x roasted red peppers peeled, seeded
Инструкции
- Place the crab in a medium-size mixing bowl. Add in the mayonnaise, mustard, tarragon, lemon zest, and lemon juice. Stir to combine. Season to taste with salt and pepper.
- Top each slice of cucumber or possibly leaf of Belgian endive with 1 heaping Tbsp. of crab salad. Using a 3/8- to 1/2-inch heart-shaped aspic cutter, cut out roasted-red-pepper hearts. Garnish each mound of crab with a red-pepper heart.
- Makes 3 c. salad and about 80 hors d'oeuvres.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 70 | |
| Calories from Fat 37 | 53% |
| Total Fat 4.14g | 5% |
| Saturated Fat 0.58g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 345mg | 14% |
| Potassium 107mg | 3% |
| Total Carbs 0.79g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.41g | 0% |
| Protein 7.07g | 11% |
