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Crab Stuffed Endive Leaves
Servings:
Serves 8 to 16 as an appetizerPrep Time:
15 minutesCook Time:
0 minutes
Ingredients
1 1/2 lb. crabmeat
3 Tbsp. mayonaise
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
24 leaves endive, washed and dried
24 red seedless grape, cut into 3 or 4 pieces
1 cup pistachio nuts, crushed
Directions
1. Mix the crab meat, mayonnaise, and salt and pepper in a small bowl.
2. Spoon about 2-tablespoons of crab mixture onto each endive leaf. Top each with a sliced grape and a sprinkling of crushed pistachios.
3. Arrange the leaves on a platter and serve immediately.
Source: Hannaford fresh Magazine, July - August 2006
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 to 16 |
| Base Nutrients | |
| Calories | 455 kcal (23%) |
| Calories from Fat | 144 kcal (0%) |
| Total Fat | 16 g (25%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 38 mg (13%) |
| Sodium | 1167 mg (49%) |
| Total Carbohydrates | 63 g (21%) |
| Dietary Fiber | 52 g (208%) |
| Protein | 43 g (72%) |
| Vitamins | |
| Vitamin A | 33460 IU (93%) |
| Vitamin C | 111 mg (123%) |
| Minerals | |
| Calcium | 863 mg (66%) |
| Iron | 19 mg (106%) |
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