The sweet crabmeat is the perfect complement to the peppery endive in these delicious appetizers.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 can (170 g) crabmeat, drained, flaked
1/2 cup chopped English cucumbers
1 small red pepper, chopped
1/4 tsp. black pepper
16 Belgian endive leaves
1/4 cup Renée's Greek Yogourt Cucumber & Dill Dressing
2 tsp. finely chopped fresh cilantro
2 tsp. fresh lime juice
1/2 tsp. minced gingerroot
Add To Shopping List
How do I make it ?
Combine crabmeat, cucumbers, red peppers and black pepper; spoon into endive leaves. Place on platter.
Mix remaining ingredients until blended.
Drizzle over endive boats just before serving.
Kraft Kitchen Tips!
The dressing mixture is drizzled over the endive boats instead of mixing it with the crabmeat mixture to prevent the colour of the red peppers from bleeding into the dressing.
Substitute lemon juice for the lime juice and/or finely chopped fresh parsley or dill for the cilantro.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 0.3 g
Cholesterol 25 mg
Sodium 125 mg
Carbohydrate 2 g
Fibre 1 g
Sugars 1 g
Protein 4 g
8 servings, 2 endive boats each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.