Combine mayo and mustard, then add crabmeat, celery, lemon zest, lemon juice, chives, parsley.
Add salt, pepper, & cayenne pepper to taste. Cover with plastic wrap and refrigerate until ready to serve.
Just before serving, spoon the crab salad onto endive leaves & arrange on a platter.
*Pairs well w/ bubbles!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (411g)|
|Recipe Makes: 24|
|Calories from Fat: 30 (31%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 3.9mg||1 %|
|Sodium 187.2mg||6 %|
|Potassium 1260.5mg||33 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 1.3g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 97
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